Ginger-Pumpkin Cheesecake with Graham Cracker Crust and Crystallized Ginger

For Crust: Preheat oven to 350 degrees F.

In a 9 x 3 inch spingform pan, combine graham cracker crumbs, melted butter and sugar. Stir with a fork until moistened.

Press mixture onto bottom of pan. Tightly wrap outside of pan with heavy duty foil. Bake for 10 minutes. Cool completely in pan on wire rack.

For Pumpkin Filling: In a large bowl with mixer at medium speed, beat cream cheese until smooth. Beat in sugar until blended, about 1 minute, scraping bowl with spatula.

Reduce speed to low. Beat in pumpkin, sour cream, bourbon, allspice, ginger and salt, Add eggs, one at a time, beating until just blended. Pour pumpkin mixture onto crust and set springform pan into a large roasting pan.

Place roasting pan on oven rack. Carefully pour enough very hot water into roasting pan to come 1 inch up side of springform pan. Bake until center of cake barely jiggles, about 1 hour and 10 minutes.

Remove cheesecake pan from water bath and transfer to wire rack. Remove foil. Cool completely in pan on rack. Cover and refrigerate until well chilled, at least 6 hours or overnight.

Melt 1/2 cup apricot jam or glaze and brush onto the top of the cheesecake. Sprinkle the crystallized ginger around the edges.