Combine crushed gingersnaps, melted butter, and 1 tb of flour in a
medium mixing bowl. Press onto the bottom and about 1-1/2" up the
sides of an 8" or 9" springform pan. Set pan aside.
For filling:
Beat cream cheese in a large mixing bowl until smooth. Add sugar,
3 tb flour, ginger, and vanilla; beat on high speed until smooth.
Add eggs all at once. Beat on low speed just until combined. Stir in
milk. Measure 2 cups of filling; set aside. To remaining mixture add
pumpkin, brown sugar, cinnamon, and nutmeg.
Spoon plain cheese mixture into crust lined springform pan. Carefully
spoon the pumpkin mixture over plain cheese mixture. Use a spatula to
gently swirl batters, being carful not to disturb crust. Place the
springform pan on a shallow baking pan on the oven rack. Bake in a
350 F oven for 50 to 55 minutes for an 8" pan (45 to 50 minutes for a
9" pan.) or until center appears nearly set when shaken.
Remove springform pan from baking pan. Cool cheesecake on a wire rack
for 15 minutes. Use a small metal spatula to loosen crust from sides
of pan. Cool 30 minutes more. Remove sides of the springform pan.
Cool for 1 hour; cover and chill at least 4 hours.
