Serves 10
Prep 25 mins (plus chilling). Bake 3 3/4 hours

Position oven rack in the center of the oven and preheat to 350.

Grease an 8" springform pan. In a medium bowl, stir together the Gingersnap crumbs, 1/4 c sugar and the butter. Press the mixture over the bottom and up 1" of the pan. Bake the crust until set, about 10 mins. Transfer to a rack to cool completely. Increase oven temperature to 425.

Meanwhile, using an electric mixer, beat the cream cheese and remaining 3/4 c sugar on med-high until light and fluffy, about 2 mins. Scrape down the bowl. Beat in the eggs 1 at a time, beating well after each addition. Add the pumpkin, sour cream, vanilla and spices, beat until combined. Sprinkle the flour over the mixture and beat on low until just combined.

Place the springform pan on a baking sheet and pour the filling into the shell. Bake for 15 mins. Lower the oven to 250 and bake for 1 hour longer. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 2 1/2 hours. Transfer to a rack and cool completely. Refrigerate uncovered until chilled, at least 10 hours / up to 2 days.

Remove side of the pan and let sit at room temperature for an hour. To serve, cut into wedges with a sharp knife dipped in hot water and wiped clean after each cut.