Pumpkin and Caramel Swirled Cheesecake

Step 1: Preheat oven to 350F. Cover the outside of a 9-inch springform pan (2 3/4-inch sides) with aluminum foil to ensure it is sealed.

Step 2: Finely grind crushed cookies, pecans and sugar in a food processor until fine crumbs are formed. Add melted butter and blend until combined.

Step 3: Press crumb mixture into bottom and up sides of prepared pan.

Step 4: Using electric mixer, beat cream cheese and sugar in a large bowl until light and fluffy.

Step 5: Transfer 3/4 cup of mixture to a small bowl and cover; refrigerate until needed.

Step 6: To the filling mixture in the bowl, add pumpkin, 4 tablespoons whipping cream, cinnamon and allspice and beat until well combined.

Step 7: Add eggs one at a time, beating well between each addition.

Step 8: Pour filling into crust (it should almost completely fill the pan).

Step 9: Bake until cheesecake puffs, top browns, and center moves only slightly when jiggled, about 1 hour 15 minutes.

Step 10: Transfer cheesecake to a rack and let cool 10 minutes. Run a small knife around the edges to loosen from pan and let cool completely. When completely cooled, cover tightly and refrigerate overnight.

Step 11: Bring reserved 3/4 cup cream cheese mixture to room temperature; add remaining 5 tablespoons whipping cream and stir to combine well.

Step 12: Pour cream cheese mixture over top of cheesecake, spreading evenly.

Step 13: Spoon caramel sauce in lines over top; run a knife through the lines to swirl caramel sauce into cream cheese topping.

Step 14: If using sour cream, spoon into a pastry bag with a small star tip (do not stir before using) and pipe around edge of cheesecake. If using gingersnaps, place half-cookies around edge of cheesecake.