Pumpkin cheesecake

Here is my recipe for pumpkin cheesecake. It has been tested by myself, my family, & several area Dr's. & nurses. It was a hit. I must admit, i loved it too.
Here it is tweaked a little from Cheesecake factory & a few other well-known chefs.
Crust: Mix & press into 10" springform pan:Wrap pan with heavy-duty wide aluminum foil & press firmly against pan.
Set into larger pan.
1/4 cup butter, melted
3/4 cup graham cracker crumbs
1/2 cup crushed gingersnaps
3 TBS. brown sugar
1 tsp. cinnamon
Filling:Note!Use cream cheese that is room temp/ slightly soft & eggs room temp!Do NOT over-beat/ use paddle beater preferably.More air means CRACKS!! Remember crack kills! Over-cooking will also produce cracks. It's important to make sure that the 3" center is slightly wobbly when ready to come out of the oven. It will finish cooking during standing time, alsoa water-bath is the best for a creamy-true cheesecake. ( a true cheesecake is a custard, not cake!)OK!!!
The filling!
1 cup whipping cream/Beat til soft peaks form, refrigerate til ready to add to filling.
Beat til fluffy:
3 , 8 oz. cream cheese (not lite! produces a yucky cheesecake) ROOM TEMP!!!
Add gradually til well combined:
1 &1/2 cups sugar
Add one at a timetill fluffy:
3 Eggs
Stir in:
1 can pumpkin
3/4 tsp cinnamon
3/4 tsp ginger
1/8 tsp all spice
1 tsp. vanilla
Lightly whisk fresh whipped cream & fold into mixture.
Pour into pan with prepard crust. Add hot water 1/2 way up sides. Bake 60 min.
Cool to room temp. Chill