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Crust:
1-1/2 cups gingersnap cookie crumbs
1/2 cup finely chopped pecans
6 Tablespoons unsalted butter, melted
1/4 cup sugar
Filling:
Three 8 ounce packages cream cheese, room temperature
1/2 cup packed light brown sugar
1/4 cup sugar
2 large eggs plus 2 large egg yolks, room temperature
1 cup canned pumpkin puree
1/2 cup sour cream, room temperature
2 teaspoons vanilla extract
1-1/2 Tablespoons all-purpose flour
2 teaspoons pumpkin pie spice
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1st Keep
 Kaltano
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