Ingredients

• •1 1/4 cup ginger snaps, crushed
• •1/4 cup unsalted butter, melted
• •2 tablespoons granulated sugar
• •12 ounces cream cheese, softened
• •2 eggs
• •3/4 cup granulated sugar
• •1/4 teaspoon salt
• •1 1/2 teaspoon vanilla
• •1/4 cup sour cream
• •1 teaspoon cinnamon
• •1 teaspoon pumpkin pie spice
• •1/2 cup quick cooking oats
• •1/3 cup brown sugar, packed
• •1/4 cup all-purpose flour
• •1/2 teaspoon cinnamon
• •1/4 cup cold unsalted butter, cubed

Instructions

1. 1Preheat the oven to 350 degrees F. Line an 8-inch baking pan with parchment paper (leave an overhang) and set aside.
2. 2In a bowl, combine the ginger snap crumbs, butter, and sugar; press into the bottom of the prepared pan. Bake for 8 minutes.
3. 3In another bowl, combine the cream cheese, sugar, salt, and vanilla. Beat with hand mixers until smooth and creamy. Add eggs, one at a time, beating until each is combined.
4. 4Remove half of this mixture and pour it on top of the prepared crust.
5. 5Add the canned pumpkin, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined.
6. 6Pour the pumpkin layer on top of the plain cheesecake layer.
7. 7In a small bowl, stir together the oats, brown sugar, flour, and cinnamon. Cut the butter into small cubes. Add the butter and vanilla and mix together until well combined. Sprinkle the streusel topping evenly over the pumpkin cheesecake layer.
8. 8Place in the oven and bake for 45-50 minutes or until the cheesecake has set.
9. 9Allow to cool for about an hour at room temperature, then place in the fridge for 1-2 hours. Cut with a hot, very sharp knife straight out of the fridge.