Adapted from Martha Stewart, Paula Deen and Bon Appetit
1½Ccrushed biscuits gingersnaps or speculoos work well
½stick butter, melted
32oz.full-fat cream cheese
1Cpacked pumpkin puree
Drain the cream cheese in a fine sieve for 2 hours. Meanwhile mix together the cookie crumbs and melted butter and press into the bottom and a up the sides of a 9” springform pan. Refrigerate crust for 2 hours.
Preheat oven to 300ºF.
Beat the cheese together with the sugar until smooth. Add the pumpkin ¼ cup at a time, beating in between till smooth and incorporated. Add the cornstarch and spices. Add eggs one at a time, beating until each is incorporated. Pour filling into prepared springform.
Pour hot water into an baking tray at the bottom of the oven. Place the springform in the middle of the oven, and bake for 45 minutes. Turn the heat off, but leave the cake in the oven – making sure not to open the door – for 2 hours. Remove from oven and cool completely at room temperature (this is key!). Refrigerate overnight before serving.