Pumpkin Cheesecake With Gingersnap Crust.

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4 cups finely crushed gingersnaps

1 stick unsalted butter, melted

1 LB cream cheese, softened

1/2 cup packed light brown sugar

1/2 teaspoon ground cinnamon

Pinch of grated nutmeg

Pinch of ground allspice

Pinch of ground cloves

1/4 teaspoon salt

3/4 cup fresh cooked/pureed or canned pumpkin puree

2 large eggs

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