Pumpkin Ginger Cheesecake

This is how mine turned out:

CRUST

• 4 T unsalted butter, melted 
• 1 1/2 cups gingersnap cookie crumbs (I used Ginger Cats Cookies for people from Trader Joe's) 
• 2 T sugar 
• 1/8 t salt 

1. Put oven rack in middle position and preheat oven to 350°F. 
2. Lightly butter pie plate.
3. Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. 
4. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes. 

FILLING

• 3/4 c sugar 
• 1/4 c chopped crystallized ginger 
• 8 ounces cream cheese, softened 
• 2 large eggs 
• 1/4 c whole milk (I didn't actually put any milk in it)
• 1 T all-purpose flour 
• 1/2 t freshly grated nutmeg 
• 1/4 teaspoon salt 
• 1 c canned solid-pack pumpkin (from a 15-ounces can) 

1. Put oven rack in middle position and preheat oven to 350°F.
2. Pulse sugar and ginger in a food processor until ginger is finely chopped, then add cream cheese and pulse until smooth. (I don't have a food processor, so I just chopped the ginger by hand.)
3. Add eggs, milk, flour, nutmeg, and salt and pulse until just combined. 
4. Reserve 2/3 cup cream cheese mixture in a glass measure. (I put mine in a ziploc bag so I could squeeze/decorate with it later, in step 7.)
5. Whisk together remaining 1 1/3 cups cream cheese mixture and pumpkin in a large bowl until combined. 
6. Pour pumpkin mixture into gingersnap crumb crust. 
7. Stir reserved cream cheese mixture (in glass measure) and drizzle decoratively over top of pumpkin mixture, then, if desired, swirl with back of a spoon. (I may have just used my finger... :)
8. Bake until center is just set, 35 to 45 minutes. 
9. Cool to room temperature, about 2 hours, then chill, loosely covered with foil, at least 4 hours. 

(Here's the original recipe.)