Pumpkin Cheesecake Bars

Directions

• 1.
  Preheat oven to 325°F. Spray 13X9-inch baking pan with nonstick cooking spray.
• 2.
  Combine 1-½ cups gingersnap crumbs and butter in small bowl; mix well. Press into bottom of prepared pan. Bake 10 minutes.
• 3.
  Meanwhile, combine eggs, ¼ cup sugar and 1-½ teaspoons vanilla in food processor or blender; process 1 minute or until smooth. Add cream cheese and pumpkin; process until well blended. Stir in cinnamon, ginger, nutmeg and cloves. Pour evenly over hot crust.
• 4.
  Bake 40 minutes. Whisk sour cream, remaining 2 tablespoons sugar and 1 teaspoon vanilla in small bowl until blended. Remove cheesecake from oven; spread sour cream mixture evenly over top. Bake 5 minutes. Turn off oven; open door halfway and let cheesecake cool completely in oven. Refrigerate at least 2 hours before serving. Garnish with additional gingersnap crumbs.