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Pumpkin Layered Cheesecake With Ginger Lemon Cookie Crust

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1/7 oz box Carrs ginger Lemon Cremes cookies (finely ground in food processor)

2 Tablespoons butter, melted

20 oz softened cream cheese

2/3 cup sugar

1 teaspoon vanilla

22 oz canned pumpkin, (I used 1 1/2 cans of the 15oz size)

12 oz softened cream cheese

1/2 cup granulated sugar

1/4 cup powdered sugar

1 teaspoon pumpkin pie spice

caramel sauce to drizzle if desired

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