3/4 c. graham cracker crumbs
1/2 c. ground gingersnaps
1/3 c. sugar
1/4 c. finely chopped walnuts
1/3 c. melted butter
2 (8 oz.) pkg. cream cheese, softened
1 c. sugar
1 (16 oz.) can pumpkin
1/4 c. all-purpose flour
1 tsp. vanilla
1/4 tsp. ground nutmeg
3 eggs
2 egg yolks
1 c. sour cream
2 tbsp. sugar
1/2 tsp. orange extract

Mix graham crackers and ginger snap crumbs, 1/3 cup sugar, the walnut and melted butter in medium bowl. Reserve 1/4 cup mixture. press remaining mixture in bottom and 1/2 inch up sides of 10 inch springform pan.

Beat cream cheese and sugar in medium bowl until fluffy. Mix in pumpkin, flour, vanilla and nutmeg. Beat in eggs and yolks, one at a time. Beating well after each addition. Pour mixture into springform pan. Bake in preheated 375 degree oven until set, 50-60 minutes. Cool 15 minutes.

Mix sour cream, 2 tablespoons sugar and the orange extract. Spread over top of cheesecake, sprinkle with reserved crumbs. Bake in preheated 375 degree oven 15 minutes. Cool on wire rack. Refrigerate until serving time.