Instructions

1. Preheat oven to 350 degrees F. Wrap the entire outside of a 9-inch springform pan with two sheets of foil.
2. Using a food processor, pulse the cookies into a fine crumb. Add the sugar and melted butter and process until combined. Transfer the crumbs to the prepared pan and evenly spread it. Use a flat bottom cup and press down on crust to create an even layer. Bake crust for 10 minutes. Let cool while you prepare the filling.
3. Reduce oven temperature to 325 degrees F.
4. In the bowl of an electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes. Add sugar and mix until combined, another minute, scraping down bowl as needed. Add in flour, heavy cream, pumpkin pie spice, salt and vanilla extract. Mix well on medium-low speed. Reduce speed to low and add eggs in one at a time, mixing until combined. Mix filling until smooth for an additional minute.
5. Spoon half of the batter into the cooled crust. Using a rubber spatula, fold in the canned pumpkin into the remaining batter. Spoon the pumpkin batter over the plain, adding it in dollops. Use a butter knife or small offset spatula, swirl the pumpkin batter into the plain.
6. Place springform pan into a much larger baking pan. Add hot water into the larger baking pan to reach halfway up the side of your spring-form pan.
7. Bake at 325 degrees F for one hour minutes. Then turn off the oven and leave the cheesecake in the oven for an additional 45 minutes. Remove cheesecake from oven and allow to cool at room temperature for at least an hour. Remove foil and refrigerate for at least 6 hours or overnight.
8. Remove from pan when ready to serve. Serve with whipped cream.