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+## Ingredients
+
+### Crust
+
+- ¼ cup of melted butter
+- 1¼ cup of graham cracker crumbs
+- 1 tsp of sugar
+- 1 tsp of cinnamon
+- 2-3 crushed ginger snaps
+
+### Filling
+
+- 2 x 8 ounce cream cheese
+- ⅔ cup of sugar
+- 2 eggs
+- 1 x 14 ounce can of pumpkin puree
+- ½ tsp of cinnamon, ginger, nutmeg, all spice, and coriander
+- ½ tsp of salt
+- 1 tbsp of vanilla
+- 1 tbsp of whiskey
+
+### Topping
+
+- ginger snaps
+- cool-whip topping
+- caramel sauce
+
+## Instructions
+
+1. Press mixed crust ingredients into a 9 inch pan
+2. Bake at 350° for 10 minutes, then move to freezer
+3. Beat cream cheese and sugar until smooth. Add eggs one at a time
+4. Mix in remaining ingredients - do NOT over-beat
+5. Pour over crust and bake for 1 hour
+6. Chill and garnish with toppings
+7. Best served next day