Easy recipe Pumpkin Swirl Cheesecake Recipe

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about nine ounces gingersnap cookiesabout three tablespoons unsalted butter , melted, plus more for coating the panone cup pumpkin purée (not pie filling, about eight ounces)one teaspoon ground cinnamonone quarter teaspoon fine saltone quarter teaspoon freshly grated nutmegone/eight teaspoon ground clovesone one quarter cups granulated sugarone tablespoon all-purpose flourfour (eight-ounce) packages cream (Recipes by ingridients cream) cheese , at room temperatureone teaspoon vanilla (Recipes by ingridients vanilla) extractone quarter cup cold heavy creamabout two large egg (Recipes by ingridients egg) yolks , at room temperatureabout two large eggs , at room temperature. This pumpkin swirl cheesecake recipes is the perfect combination of pumpkin pie and cheesecake with a gingersnap cookie crust..