Pumpkin Cheesecake

This is a nice cheesecake, very aromatic and pleasant.  I had a hard time with the crust called for in the original recipe.  It called for 6 Tbs butter, which turned out to be way more than needed.  My crust became like a pool of butter!  So, I had to drain it...Other than that though, it came out great.  I served ours with some caramel sauce on top.  Enjoy!
For crust:
-2 cups gingerbread cookie crumbs (my blender worked great for this)
-1/3 cup sugar
-1/4 tsp ground ginger
-6 or less Tbs butter, melted
For filling:
-3 (8 oz each) packages cream cheese, at room temperature
-3 eggs, slightly beaten
-1 cup brown sugar
-1 cup pumpkin puree
-1 tsp vanilla extract
-2 tsp pumpkin spice
Preheat oven to 350 F.  Combine cookie crumbs, sugar and ginger.  Slowly, add the melted butter while mixing.  Add only enough butter to reach a crust's normal consistency.  Press crust onto the bottom and up 1 inch along the sides of a 9 inch spring form pan.  Bake in preheated oven for 5 minutes.  Set aside.
Meanwhile, cream the cream cheese.  Add the eggs, one at a time.  Mix in brown sugar, pumpkin puree, vanilla and spice.  Pour mixture on top of baked crust.  Bake for 60-70 minutes.  Let it cool completely on the counter.  Then place it in the fridge and let it chill for at least 6 hours, or overnight.  Cut into slices, drizzle with caramel sauce and enjoy!
Recipe adapted from here.