2 c. ginger snap crumbs
1/4 c. butter

Combine butter and crumbs and press evenly into side and bottom of 9 x 10 inch springform or tube pan.

CAKE:

2 (8 oz.) pkg. cream cheese, softened
3/4 c. brown sugar
3 eggs
2 tbsp. cornstarch
1/2 tsp. ginger
1/2 tsp. cinnamon
1 c. pumpkin, drained

Cream together cream cheese and brown sugar. Separate whites of eggs into another bowl. Add the yolks to the cream cheese mixture, then blend in the cornstarch and spices. Beat the egg whites until peaks form and fold into the batter. Spoon batter into crust. Bake at 325 degrees for 1 hour or until set.