1 1/2 c. gingersnap cookies
1/4 c. melted butter
2 tbsp. sugar

FILLING:

1 1/2 lbs. cream cheese
3/4 c. brown sugar
3/4 c. sugar
5 eggs
1 (14 oz.) can pumpkin
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 c. heavy cream

TOPPING:

2 c. sour cream
2 tbsp. sugar
1 tsp. vanilla

FOR CRUST: Mix butter, sugar and crumbs. Press into buttered 9 or 10 inch springform pan.

FOR FILLING: Beat cream cheese and sugars until light. Add eggs, 1 at a time. Mix in pumpkin, spices and cream. Pour filling into pan over crust. Bake at 350 degrees for 40 to 50 minutes until set.

FOR TOPPING: Stir together sour cream, sugar and vanilla. Spread gently over cheesecake and bake 10 minutes longer at 350 degrees. Remove from oven. Cool completely. Refrigerate.