Best pie ever!

I found this recipe at Walmart last year, and I've made it about 10 times since then. And I've finally perfected it. Check out my perfect cheesecake:I made one tonight to have here at the house and give some to the neighbors. This one is my practice cake for tomorrow. I'm going to make one tomorrow to take to Thanksgiving.

And Chloe was my official tester. She made sure to get her kitty seated and share her "pie" with kitty.
If you want to try the recipe, here it is!
1 cup gingersnap cookies
1 cup nilla wafers or grahams
1 cup plus 2 tbsp. sugar,
divided
1/4 cup butter, melted
3 (8 oz) pkg. cream cheese,
softened
3/4 cup cooked pumpkin
3/4 cup white choc. chips,
melted
3 eggs
1 tsp. ground cinnamon
1 tsp. vanilla
1/4 tsp. ground nutmeg


1. Preheat oven 350. Put cookies in large
food processor; process into fine crumbs.
Add 2 tbsp of sugar and melted butter;
process until just combined. Press into
bottom of 9-inch springform pan; set aside.


2. Put cream cheese and 1 cup of sugar in
food processor; process till smooth. Add
pumpkin, melted chocolate, eggs, cinnamon,
vanilla and nutmeg; process until combined.
Pour into crust lined pan. Place springform
pan in shallow baking pan.


3. Bake 55-60 minutes or until center
appears nearly set when gently shaken.
Remove, cool 30 minutes on wire rack.


4. Loosen and remove side of springform
pan. Cool cheesecake 1 hour more. Cover
loosely; chill at least 4 hour or overnight.


***Tips***
In order to avoid a large crevasse forming through the center of the cheesecake, put some water in the baking pan that the springform pan sits atop. So it goes oven rack, cookie sheet, water, springform pan, crust, filling (layers). Also, cool the cake slowly and grease the sides of the springform pan.

The original recipe called for 2 cups of gingersnap cookies, but I found that the molasses in the cookies tends to get really hard in the fridge and makes a tough crust. So I substitute one cup of gingersnaps for 1 cup of nilla wafers or graham crackers (as noted in recipe). You want to keep the gingersnaps though because they add a really nice flavor.

Here's a recipe card. It should be size 3x5.