Made some changes--cooked this in a regular 9 inch pie pan. I was worried that it wouldn't come out clean, but it did! After running a knife around the edge, I waited until the cheesecake was room temperature then stuck it in the fridge, still in the pan. The next day, I took it out, turned the pan upside down on a plate, and patted the bottom a couple times. I could hear it unstick. Then, I took another plate and flipped the cheesecake over onto it. The marble design wasn't hurt at all. I used about 2 cups of crushed gingersnap cookies with the same amount of butter; with only 1 1/2 cups, there were gaps in the thin crust. Omitted the pecans because some guests can't have nuts. At first it didn't seem like enough crust, but it was actually perfect. I upped the cinnamon to 1 teaspoon, the nutmeg to 1/2 teaspoon, and added 1/2 teaspoon of allspice. YUM! I haven't actually cut a slice of the cheesecake yet, but some of the very bottom fell off when I was taking it out of the pan (it's okay, it's in the middle of the cake and barely noticeable). It was great! Like light pumpkin pie... and the gingersnap crust was absolutely perfect (I, too, had had my doubts about it). I'm only giving this four stars because, it being my first big successful baking project, didn't LOOK perfect (not the recipe's fault, but my own). This is a must try, though--definitely!
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Made some changes--cooked this in a regular 9 inch pie pan. I was worried that it wouldn't...