Pumpkin Cheesecake

Ingredients

1.	Pre-heat oven to Gas Mar 4 / 180°C / 350°F
2.	Combine the gingersnap crumbs, ground pecans and melted butter and press into a spring form pan and bake for 20 minutes
3.	Once cooled, wrap the bottom of the cake pan in a large piece of foil and place into a roasting pan
4.	In a mixer beat the cream cheese until smooth
5.	Add in the sugar, then the eggs one at a time until fully blended. Finally, add in the cream
6.	Add the flour, salt, cinnamon and vanilla and blend until smooth
7.	Add in the pumpkin puree and blend until smooth
8.	Pour the filling over the crust. Add hot water to the roasting tin around the pan until it comes up to about half way
9.	Bake for an hour and 15 minutes or until the cheesecake is just set
10.	Turn off the oven and open the door for a few moments to let out the heat
11.	Close the door and leave the cheesecake in the oven for about 45 minutes
12.	Refrigerate for 8 hours. Slide a knife around the edges of the cheesecake before releasing the outside of the pan
13.	Slice, and serve with whipped cream or chocolate sauce