Double Layer Pumpkin Cheesecake: Baked

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Combine gingersnap crumbs, melted butter, and sugar in a bowl until the mixture feels like wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake the crust for 8-10 minutes until nutty and toasted, then set aside to cool.
5. Beat the softened cream cheese and sugar on medium-low speed until smooth and creamy.
6. Add eggs one at a time, mixing just until combined.
7. Stir in the vanilla extract and sour cream using a rubber spatula until the batter is a uniform ivory color.
8. Pour exactly half of the plain batter over the cooled crust and smooth the top.
9. In the remaining half of the batter, gently fold in the pumpkin puree, pumpkin pie spice, and cinnamon until the color is a consistent deep orange.
10. Carefully pour the pumpkin mixture over the plain layer and smooth the edges with a spatula.
11. Bake for 30-40 minutes.
12. Allow the cheesecake to cool and then chill in the refrigerator for at least 4 hours before serving.