Pumpkin Cheesecake

Crust:
1 cup graham cracker crumbs
1/2 tsp. cinnamon
1/4 cup melted butter
1 TBSP sugar

Filling:
2 8oz packages cream cheese
1/3 cup sugar
1 can pumpkin puree
1 tsp vanilla extract
3/4 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
2 eggs
1/4 tsp salt

Preheat over to 250F. Combine graham cracker crumbs, cinnamon, butter and sugar and press onto bottom and halfway up sides of an 8" springform pan. Bake for 5 min. Beat cream cheese in a large mixing bowl until fluffy. Gradually add sugar, the pumpkin, the vanilla and the spices. Add the eggs, one at a time, beating well after adding each one. Add the salt, beating until creamy, then pour the mixture evenly into the prepare crust. Bake for 50-60 min, until top is browned but cheesecake is slightly jiggly. Transfer cheesecake to a wire rack and cool 10 min. Run a sharp knife around the edges of the pan sides to loosen cheesecake. Cool completely, cover and refrigerate overnight.