Spicy Pumpkin Cheesecake ~!

It feels (the past few days) like Fall is returning to our air.  I am not complaining the whole month of July in Minnesota was above 90 degrees and so humid - ISH - it sure didn't feel like the Minnesota weather I grew up in?  Kind of scary.  Enjoy the weather - sunshine and you need a sweatshirt every now and then - I love it :)

Spicy Pumpkin Cheesecake
about 38 Nabisco Ginger Snaps, finely crushed
1/4 c.  butter melted
4 pkgs. (8 oz.) Cream Cheese, softened
1 c. sugar
1 can (15 oz.) Pumpkin
1 tbsp. Pumpkin Pie Spice
1 tsp. vanilla
4 eggs
Garnish with Cool Whip and Nutmeg

Heat your oven to 325.  Mix crumbs and butter.  Press onto bottom and partly up sides of your springform pan.  Beat cream cheese and sugar with mixer until blended.  Add pumpkin, spice, and vanilla, mix well.  Add eggs, one at a time, beating after each egg is added.  Pour into crust.  Bake 1 hour and 20 minutes up to 1 hour and 30 minutes, or until center is almost set.  Cool.  Refrigerate at least 4 hours before removing pan and serving!