PUMPKIN CHEESECAKE PIE WITH GINGERSNAP CRUST

PUMPKIN CHEESECAKE PIE WITH GINGERSNAP CRUST
Yum!

1/2 c pecans
2 T sugar
1 cup gingersnap crumbs (approx 20 cookies)
5 T unsalted butter (melted)
1# cream cheese (room temp)
2/3 c brown sugar (packed)
1/2 c sour cream (room temp)
1 c canned solid-pack pumpkin
3 eggs (room temp)
1 tsp found cinnamon
pinch of ground cloves
pine of ground ginger
Pecan halves, for garnish

Preheat oven to 325.  In food processor, combine pecans and sugar until finely chopped about 20 seconds.  Pour into large bowl, add gingersnaps crumbs and mix.  Pour in butter and stir well to combine.  Turn mixture into 10" pie dish (or springfoam) and press evenly against bottom and sides to form crust.  Bake for 10 minutes.  Set aside to cool. 
*leave oven on*
In large bowl, beat cream cheese and brown sugar until soft and well blended.  Stir in sour cream and pumpkin.  Gradually beat in eggs, one at a time, add cinnamon, cloves and ginger.  Place pie dish on baking sheet and pour in filling.  Bake in middle of oven for 45 minutes or until filling is set.  Let cool on rack.  Arrange pecan halves around edge of pie.