Pumpkin Cheesecake

Crust
crisp purchased gingersnap cookies to make 1 1/2 C gingersnap crumbs
4 T melted butter

Pumpkin filling
3 pkg cream cheese, room temperature
1 1/4 C packed light brown sugar
1 15 oz can pure pumpkin
4 large eggs
1/3 C sour cream
2 1/2 T flour
2 1/2 tsp pumpkin pie spice
1/2 tsp salt
1 T vanilla extract

Preheat oven to 500 degrees. Spray a nine-inch pan with cooking spray or grease well. Pulse gingersnap cookies in food processor to make fine crumbs or put cookies is a zip-lock type bag and use a rolling pin to make them into crumbs. Add melted butter and mix to combine. Press crumbs into the bottom of the springform pan. In a bowl, beat cream cheese and brown sugar together on high speed until smooth and light. In another bowl, beat together pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt and vanilla until smooth.  Add pumpkin mixture to cream cheese mixture and mix on low speed until well combined. Pour filling into prepared pan.  Bake for ten minutes and then reduce heat to 300 degrees and continue to bake for another hour. Remove from oven and if necessary, immediately run a sharp knife around the edge to keep the cake from cracking in the center. Allow to cool to room temperature and then chill.   Serve with whipped cream and caramel sauce.