Ingredients

1 lb cream cheese, room temperature
1 cup sour cream
1 ½ cups sugar, divided
4 eggs, divided
1 tsp vanilla
1 can solid pack pumpkin
3 TBSP plain flour
¼ cup milk
Ginger snap crust

Ginger snap crust:

2 to 3 cups ginger snap crumbs
½ cup sugar
1 stick butter, melted

Directions

Mix crust ingredients completely. In a 10” spring form pan, press crumb crust into bottom of the pan. In a food processor, place cream cheese, sour cream, 1 cup sugar, 3 eggs and the vanilla. Run until fully mixed. In a bowl, mix pumpkin, ½ cup sugar, 1 egg, flour and milk. Pour the cream cheese mixture into the pan. Drop the pumpkin mixture by TBSPfuls over the top of the cream cheese mixture. Cut through with a knife to swirl the pumpkin through. Place in a preheated 350 deg oven and immediately turn the oven to 325 deg. Bake 1 hour and 30 minutes or until puffed and brown. Turn off oven and allow cheesecake to remain in the oven one hour. Remove, allow to cool, and chill before serving.