2 cups (500 mL) gingersnap cookie crumbs
1/4 cup (50 mL) butter or margarine, melted
3 - 8 ounce (250 g) pkgs cream cheese, softened
1/3 cup (75 mL) packed brown sugar
1/3 cup (75 mL) icing sugar
2 tbsp (30 mL) flour
1 tbsp (15 mL) pumpkin pie spice
1 2/3 cups (400 mL) canned pumpkin purée
1 can (348 mL) Ocean Spray® Whole Berry Cranberry Sauce
Preheat oven to 350ºF (180ºC).
Combine gingersnap crumbs and butter or margarine. Press crumbs evenly over bottom of a 10-inch (25 cm) springform pan and 2-inches (5 cm) up the sides of pan; set aside.
Beat cream cheese, sugars, flour and pumpkin pie spice until smooth. Add eggs and pumpkin; mix well. Pour into crust.
Place pan on a cookie sheet and bake for 1 hour. Turn off oven and let cheesecake remain in oven 1 hour longer. Remove from oven; cool completely on a wire rack. Cover and refrigerate at least 6 hours.
Place cranberry sauce in a small mixing bowl; beat with fork or whisk until smooth. Carefully remove sides of pan from cheesecake. Top with cranberry sauce.