Pumpkin Cheesecake With Caramel Swirl

For Crust: In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, walnuts, the 2 tablespoons granulated sugar and ginger. Stir in melted butter.

Press crumb mixture onto the bottom and 2 inches up the sides of a 10-inch springform pan. Bake in a 375 degree F oven for 5 minutes (do not allow crust to brown). Set aside.

For Filling: In a large mixing bowl, beat cream cheese, the 3/4 cup granulated sugar, brown sugar, cornstarch, cinnamon, the 1 teaspoon vanilla, nutmeg and cloves (if you like) with an electric mixer until combined.

Beat in pumpkin and milk until smooth. Stir in eggs. Pour filling into crust-lined pan.

Place springform pan in a shallow baking pan. Bake in a 375 degrees F oven for 55 to 60 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.

Meanwhile for Topping: In a small bowl, combine sour cream, the 1/3 cup granulated sugar and the 1 teaspoon vanilla.

Spread evenly over the top of hot cheesecake. Drizzle the caramel topping over the sour cream mixture. With the tip of a knife, carefully swirl the caramel topping. Return cheesecake to the oven. Bake 5 minutes more.

Cool in pan on a wire rack for 15 minutes. Using a sharp knife, loosen the crust from sides of the pan. Cool 30 minutes more. Remove the sides of the pan and cool cheesecake completely on rack.

Cover and chill for at least 4 hours before serving. If you like, serve with chocolate curls or leaves.