OK, for those who wish to try this at home:
Punkin Cheesecake
10" pies
Ginger Snap crust - you can use any crust you want but the Ginger Snaps are what makes it soooo good.
Ingredients per pie shell :2 Cups crushed Ginger Snap cookies, 1/4 Cup + 1 Tablespoon Butter
1. Melt butter in microwave (or any other method you prefer)
2. in medium bowl combine the crushed cookies and the butter
3. line the bottom and sides of pie plate
4. bake at 400* for 5 minutes
Cheesecake Filling (this will make 2 cheesecakes, 10" size)
ingredients: 8 Ounces cream cheese - you could use low fat but why bother - 3 eggs, 1/2 cup sugar
1. mix ingredients thoroughly in a suitable bowl
2. remove 2 Cups of the above mixture and set aside in a separate bowl.
Punkin Filling (again for 2 cheesecakes, 10" size)
ingredients: 1/4 Cup sugar, 2 Cups cooked and mashed Fresh(REAL not canned) pumpkin, 1.5 teaspoons Pumpkin pie spice, 1/2 teaspoon salt, 1 teaspoon Vanilla.
1. Mix it all up thoroughly in a big bowl
2. Add in the cream cheese mixture -(NOT THE TWO CUPS YOU SET ASIDE! - The other bowl of it)
3. mix it up good.
4.Pour the mixture into you 10" pie shells you prepared with those Ginger Snap cookies - be careful to leave a little room in them
5. Add 1 Cup of the cream cheese mixture you set aside when you made the cream cheese mixture (you did remember to do that right?) into each pie - swirl the cream cheese mixture around to make a fun pattern with a suitable utensil like a butter knife or fork.
6 Bake at 325* for 45 -50 minutes - you may have to adjust your cooking time until the center of the Pie wiggles a little bit like jello.
7. Let them cool a little so you don't burn your mouth then add some whipped cream (more fat) and enjoy...