Using a brush, spread some butter across the bottom of a springform pan

In a food processor, blend the graham crackers, ginger snap cookies, pecans and butter, until they form a moldable mixture

Pour the mixture in the pan, and using your hand spread it evenly across the pan, patting it down, and press it against the sides of the pan. Press the raised mixture around the side of pan so you can mold a “crust wall.” Let the crust sit until the filling is ready

Preheat the oven to 325 degrees.

Add the cream cheese and the sugar into a mixer and blend until a smooth mixture forms

In a separate bowl, add the pumpkin puree, eggs, sour cream, salt, vanilla and mix and whisk together

Slow fold the pumpkin mixture into the cream cheese mixture and blend over a low setting until incorporated

Pour the mixture into the crust

We are going to do a water bath while baking

Cover the springform pan in aluminum foil so water does not enter it. DO NOT cover the top of the cheesecake. Simply cover the sides slightly so that there is no water leaking in, about halfway up the pan.

In a roasting pan add 1 inch of hot water or until the water comes up halfway up the side of the springform pan

Add the covered springform pan into the roasting pan carefully.

Place the pans in the oven and bake until the cheesecake is in the center but still has a slight jiggle when moved. About an hour and fifteen to an hour and a half

Let the cheesecake cool and rest for 3 hours

Place in the fridge for 1 hour

Feel free to top with whipped cream, fresh fruit, or any topping of your choice

Serve and enjoy!

For a Bourbon Toffee drizzle

1 cup brown sugar

2 tablespoons butter

1 tablespoon bourbon

½ cup heavy cream

Sea salt

In a small saucepan, simmer the sugar and butter over a medium heat, swirling the pan instead of stirring, until sugar melts and forms a deep amber color

Once it has melted down, turn the flame off and add the heavy cream, swirling it. Add the bourbon and a pinch of salt and stir until the toffee starts to thicken

Let it cool and drizzle it on top of the cheesecake