Pumpkin Cheesecake

Base

• 4 oz unsalted butter plus extra to grease
• 12 oz ginger snap cookies
• 1 oz sugar

Filling

• 16 oz cream cheese cubed (1 in.)
• 9 oz sour cream
• 3 ½ oz sugar
• 1 large egg
• 1 egg white from a large egg
• 1 tsp vanilla extract
• 8 oz canned pumpkin purée
• 2 oz dark brown sugar
• 1 - 2 tsp homemade pumpkin spice mix
  ou 1 - 2 tsp pumpkin pie spice