Pumpkin Cheesecake

Ingredients
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 eggs
1/2 cup canned pumpkin pie mix
1/4 tsp. ground cinnamon
Dash ground nutmeg
1 cup gingersnap cookies crushed up in food processor
1/4 cup butter

Directions
Heat oven to 350ºF.

Beat cream cheese, sugar and vanilla with mixer until well blended. Beat in eggs, 1 at a time, just until blended. Stir in pumpkin pie mix and spices.

Spray 9-inch spring form pan with cooking spray; Crush up gingersnaps in food processor until crumbs. Add 1/4 c. butter melted and process until combined. Pour into spring form and pat down with fingers along bottom of pan and up the sides alittle. Bake for 10 mins. in oven at 350ºF.

Turn down oven to 325ºF. Pour pumpkin mixture into springform pan. Bake 40-60 min. or until center is almost set. Adding a small pan of water to the bottom rack of the oven will help the cheesecake not to crack on top.

Cool completely at room temperature. Refrigerate 3 hours.

NOTE: you can also layer this cheesecake. Take out 1c. of the egg mixture before you add the pumpkin to it and set aside. Add remaining ingredients to the leftovers. When pouring into the spring form pan add the egg mixture to the bottom layer and then add the pumpkin mixture on top of it. It's how the original recipe is but I once forgot and skipped this part and have ever more made it the other way. Doesn't change anything in the taste to me and I like that it's all incorporated.