• 8 oz. gingersnaps, finely crushed
• 3 Tbs. butter or margarine, melted
• Tbs. sugar 16 oz. cream cheese, softened
• 3/4 C.  light brown sugar, firmly packed
• 3 large eggs
• 2 tsp. vanilla extract
• 15 oz. canned pumpkin
• 1 Tbs. flour
• 2 tsp. pumpkin pie spice
• whipped cream
• pecan halves

Preheat oven to 325F. Combine gingersnap crumbs, butter and sugar. Press into bottom and sides of a 9-inch springform pan. Bake 15 minutes. Remove from oven and set aside.  Beat cream cheese and brown sugar with electric mixer until fluffy. Add eggs, one at a time, beating after each addition. Add next 4 ingredients and beat until smooth. Pour into crust. Bake 50 minutes or until lightly browned on top and almost set.  Remove from oven and cool completely in pan on wire rack. Cover and refrigerate several hours or overnight.  Run knife around inside edge of pan and release sides. Place on serving plate and garnish with whipped cream and pecan halves.