PUMPKIN CHEESECAKE PIE

1-1/2 cups crushed gingersnap cookies
1 tablespoon sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream
cheese, softened
3/4 cup sugar
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 eggs, lightly beaten
TOPPING:
1 cup (8 ounces) sour cream
1/4 cup sugar

1 teaspoon vanilla extract Ground cinnamon, optional 1 In a small bowl, combine the gingersnap crumbs and sugar. Stir in butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until lightly browned.
2 In a large mixing bowl, beat cream cheese until smooth. Gradually beat in sugar. Add the pumpkin, cinnamon, ginger, nutmeg and salt. Beat in eggs just until combined. Pour into crust. Bake for 35-40 minutes or until center is almost set.
3 In a small bowl, combine the sour cream, sugar and vanilla. Spread over pie. Bake 8-12 minutes longer or until set. Cool on a wire rack. Cover and refrigerate for at least
4 hours. Sprinkle with cinnamon if desired.
Yield: 8-10 servings.