Pumpkin Cheesecake With Gingersnap Crust

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1 1/2 cups gingersnap cookie crumbs (from about 30 cookies)

1/2 cup finely chopped pecans

6 tablespoons unsalted butter, melted

1/4 cup sugar

3 8-oz. packages cream cheese, at room temperature

1/2 cup packed light brown sugar

2 large eggs plus 2 large egg yolks, at room temperature

1 cup canned pumpkin puree

1/2 cup sour cream, at room temperature

2 teaspoons vanilla extract

1 1/2 tablespoons all-purpose flour

2 teaspoons pumpkin-pie spice

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