Crust:
Pulse about 44 ginger snaps in a food processor until all cookies are crumbles.
In a small mixing bowl, mix ginger snap crumbles, melted butter, and pumpkin spice extract until evenly incorporated.
Spread the crust mixture all over the bottom of the spring form and press it down.
Break up about 20 cookies into small chunks and spread them even over the crust.
Cheesecake:
In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl, add sugar and beat for another couple of minutes.
Add eggs, one at the time, beating after each addition.
Add pumpkin puree, pumpkin extract, and sour cream, beat until incorporated. Scrape sides and bottom on the bowl.
Lower speed and add cinnamon and corn starch. Make sure that all ingredients are well combined. Scrape sides and bottom of the bowl and beat for a few more seconds, until all smooth.
Pour the cheesecake batter into the pan with crust, over the crushed cookies.
Place roasting pan into the oven and place cheesecake springform pan inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform.
Bake for 80-85 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes before taking it out. Take it out of the oven (out of the roasting pan and carefully take off the foil).
Let it rest for 20 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don’t actually have to take the cheesecake out of the pan until ready to serve.)
Cool cheesecake for an hour and then place in the refrigerator. Refrigerate for at least 4 hours or even overnight.
Topping:
Take the side of the spring form off the cheesecake.
Spread super fine sugar evenly over the top of the cheesecake, evenly. Using a torch, melt the sugar to golden brown as it forms a crispy top. Let it stand for about 5 minutes before cutting and serving.
Nutrition
Calories: 698kcal | Carbohydrates: 67g | Protein: 10g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 147mg | Sodium: 599mg | Potassium: 368mg | Fiber: 2g | Sugar: 35g | Vitamin A: 6290IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 4mg
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