(Measurements in parentheses are for 1/2 recipe, for 8-9 inch springform pan.)

CRUST:

1 1/2 c. (3/4 c.) crushed ginger snaps
6 tbsp. (3 tbsp.) softened butter
1/4 c. (2 tbsp.) confectioners' sugar

In a food processor fitted with the steel blade (or in a blender, in batches), blend ginger snaps, butter and sugar. Press mixture onto the bottom of a well buttered 12 inch springform pan, tapping it down well. Chill the crust for 30 minutes, then bake in a preheated 400 degree oven for 30 minutes. Transfer the pan to a wire rack to cool.

PUMPKIN MIXTURE:

2 c. (1 c.) sugar
6 (3) egg yolks
2 tbsp. (1 tbsp.) cinnamon
1 (1/2) tsp. each mace and salt
1 1/2 c. (3/4 c.) canned solid pack pumpkin (no seasonings)
3 (1 1/2 or 2 sm.) pieces crystallized ginger

Combine above ingredients in a medium sized bowl.

CHEESE MIXTURE:

(Use a large mixing bowl)

3 lbs. (1 1/2 lbs.) softened cream cheese
1 1/4 c. (1/2 c. & 2 tbsp.) sugar
3 (2) whole eggs
4 (2) egg yolks
1/4 c. (2 tbsp.) heavy cram
2 tbsp. (1 tbsp.) cornstarch
1 tsp. (1/2 tsp.) lemon extract
1 tsp. (1/2 tsp.) vanilla extract

Cream together the cream cheese and sugar. One at a time, add the whole eggs and the yolks, beating well after each addition. Add remaining ingredients and mix well.

Fold pumpkin mixture into cheese mixture. Pour batter into cooled pan and bake in the middle of a preheated 475 degree oven for 10 minutes. Reduce heat to 250 degrees and bake for 1 1/2 hours more. The center will be slightly soft.

Transfer pan to a rack and let cool for one hour. Then chill, lightly covered with cheesecloth, in refrigerator for at least 3 hours, or overnight.