• Preheat the oven to 325℉ degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (It's easy to use the aluminum foil disposable ones if you don't have regular).

  If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)

Crust:

• Pulse ginger snap cookies in a food processor until all cookies turn into fine crumbles.
• In a small mixing bowl, mix ginger snap crumbles, melted butter, and pumpkin pie spice until evenly incorporated.
• Spread the crust mixture all over the bottom of the spring form and press it down.
• Break up or chop the remaining 1-2 oz of cookies into small chunks and spread them even over the crust.

Pumpkin Cheesecake:

• In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy (a couple of minutes). Scrape sides and bottom on the bowl, add sugar and beat for another couple of minutes.
• Add eggs, one at the time, beating after each addition.
• Add pumpkin puree and sour cream, beat until incorporated. Scrape sides and bottom on the bowl.
• Lower speed and add cinnamon, pumpkin pie spice, and cornstarch. Make sure that all ingredients are well combined. Scrape sides and bottom of the bowl and beat for a few more seconds, until all smooth.
• Pour the cheesecake batter into the pan with crust, over the crushed cookies.
• Place roasting pan into the oven and place cheesecake springform pan inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform. Be careful not to splash water inside the cheesecake.
• Bake for 80-85 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10-15 minutes before taking it out. Take it out of the oven (out of the roasting pan and carefully take off the foil).
• Let it rest for 20 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to serve.)
• Cool cheesecake for an hour, cover air-tight, and then place in the refrigerator. Refrigerate for at least 4 hours or overnight.

Brulee Topping:

• Take the cheesecake out of the refrigerator, take off the cover, and give it about 30 minutes to warm up. If you see any condensation forming on top, just gently blot it with a paper towel.
• Take the side of the springform off the cheesecake.
• Spread super fine sugar evenly over the top of the cheesecake. Using a culinary torch, melt the sugar to golden brown and then let it sit and rest as it forms a crispy top. Let it stand for about 5 minutes before cutting and serving.