Pumpkin Chocolate Chip Cheesecake

Crust Ingredients:

3 quarters of gingersnap cookie crumbs

3 finger pinch ground ginger, ground cinnamon, salt

1 1/2 # melted butter

2 1/2 c sugar 

Cheesecake Filling Ingredients:

2c heavy cream

2 blocks of cream cheese room temp

4 tablespoons pumpkin pure

2 c dark brown sugar

1 teaspoons of vanilla

3 T pumpkin pie spice

Pinch of kosher salt

3/4c Ghiradelli semi sweet chips (NOT TOLLHOUSE!)

Pie Crust Instructions:

1. Put the cookies in the food processor until it crumbles

2. Mix in your butter and stir

3. Put your crust in your pan or cups

4. Squish the crust down evenly ( I used a rolling pin)

5. Bake the crust for 16 mins on 375°

6. Let the crust cool

7. Serve and Enjoy!

   Optional: Serve with my Apple Pie filing