Pumpkin Cheesecake with Gingersnap-Pecan Crust

Preheat oven to 350°F. For crust, combine cookie crumbs, pecans, sugar and butter in medium bowl; mix well. Press crumb mixture evenly on bottom of ungreased 9-inch springform pan. Bake 8 to 10 minutes, or until golden brown.

Meanwhile for filling, beat cream cheese in bowl with electric mixer at medium speed until fluffy. Add brown sugar, cinnamon, ginger and nutmeg; beat until well blended. Beat in eggs and egg yolks, one at a time, beating well after each addition. Beat in pumpkin.

Pour mixture into baked crust. Bake 1 hour or until edges are set but center is still moist. Turn off oven; let cheesecake stand in oven with door ajar 30 minutes. Transfer to wire rack. To prevent cracking, loosen edges of cake from rim of pan with thin metal spatula; cool completely.

Cover; refrigerate at least 24 hours or up to 48 hours before serving.