Pumpkin Gingersnap Cheesecake

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1 1/2 cups gingersnap crumbs

3 Tablespoons butter, melted

3-8oz packages 1/3 less fat cream cheese, room temperature

1 3/4 cups pumpkin puree

1 cup brown sugar

1 Tablespoon pumpkin pie spice

1 Tablespoon vanilla extract

1/4 teaspoon ground cloves

3/4 cup egg substitute

Cool whip, extra gingersnaps

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