1 1/2 c. gingersnaps
3/4 stick butter
1/4 c. powdered sugar

Press into pan. Chill 30 minutes. Bake 10 minutes at 400 degrees.

CAKE:

2 (8 oz.) pkgs. cream cheese
1 c. sugar
1 tbsp. flour
2 tsp. cinnamon
1 tsp. ground ginger
16 oz. pumpkin
2 tbsp. rum
1/2 tsp. lemon extract
1/2 tsp. vanilla

Cool crust. Beat cream cheese until fluffy. Add sugar slowly. Add eggs 1 at a time. Mix in flour and spices. Stir in rest. Pour over crust. Bake at 300 degrees for 1 1/2 hour or until firm. Turn off oven. Crack door. Let set until cool. Top with mix of: 1/2 c. sugar 1 tsp. vanilla

Refrigerate at least 12 hours.