Rivoli's Pumpkin Cheesecake

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The crust:

1 1/2 cups finely ground gingersnap cookies

1/2 cup toasted and finely ground pecans

1/3 cup unsalted butter, melted

The filling:

1 1/2 pounds natural cream cheese

3/4 cup granulated sugar

3 tablespoons cornstarch

1 1/2 teaspoons cinnamon

1 teaspoons ground ginger

-- Pinch of nutmeg

-- Pinch of salt

3/4 cup sour cream

1 1/2 cups kabocha squash puree (from about 2 pounds squash)

1/3 cup packed brown sugar

1 tablespoon molasses

2 teaspoons vanilla extract

3 extra-large eggs

The topping:

1 1/2 cups sour cream

6 tablespoons granulated sugar

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