Pumpkin Swirl Cheesecake

Bahan-bahan (12 porsi)

• 1 and 1/2 cups (180g) gingersnap cookie crumbs*
• 1/4 teaspoon each: ground ginger and ground cinnamon
• 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
• 1/4 cup (50g) granulated sugar
• 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
• 1 and 1/2 cups (300g) granulated sugar
• 1/3 cup (80g) full-fat sour cream, at room temperature
• 1 teaspoon pure vanilla extract
• 3 large eggs, at room temperature
• 1 cup (227g) pumpkin puree*
• 1 and 1/2 teaspoons ground cinnamon
• 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*
• topping suggestions: salted caramel and whipped cream