Ingredients

3 8oz Blocks cream cheese
1 14 oz can pumpkin
3 large eggs
1 3/4 cup sugar
2 cups ground ginger snaps
1/2 cup melted butter
1/2 cup maple syrup
1/2 cup sour cream
1/2 cup chopped walnuts

Instructions

For cake - mix cream cheese till fluffy, add pumpkin mix well.
Add eggs mix, add sugar and mix well.
For crust - mix butter and ginger snaps press into a 10 inch springform pan. Pour batter over crust. Bake for 15 minutes on 350 degrees oven, reduce heat to 225 degree bake for about 2 hours. Cool for about 2 hours.
For topping - mix sour cream and maple syrup spread over top of cake, sprinkle with walnuts.
This cake is easier to cut when very cold I usually put it in the freezer for about 1/2 hour

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