eat the Oven:
Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan. Prepare a large roasting pan that will fit your springform pan comfortably. If you’re concerned about water seeping into your springform pan, wrap the outer edges of the pan with heavy-duty aluminum foil.
Prepare the Crust:
Pulse 44 ginger snaps in a food processor until they turn into fine crumbs.
In a small bowl, mix the ginger snap crumbs, melted butter, and pumpkin spice extract until well combined.
Press the crust mixture evenly over the bottom of the springform pan.
Spread the 20 broken cookie chunks evenly over the crust to add texture.
Make the Cheesecake Batter:
In a stand mixer, beat the softened cream cheese on medium-high speed until smooth and fluffy. Scrape down the sides of the bowl.
Add sugar and continue beating for 2 more minutes.
Add the eggs, one at a time, mixing well after each addition.
Mix in the pumpkin puree, pumpkin spice extract, and sour cream until well combined. Scrape down the sides of the bowl.
Reduce the mixer speed to low and add the cinnamon and cornstarch. Mix until everything is fully incorporated and smooth.
Continued on the next page
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