Ok these is what you are going to need for the cake:

1: 2 1/2 cups of gram cracker crumbs        

2: 12 table spoons of melted unsalted butter

3: 2 3/4 cups sugar

4: Salt about 1 tsp not a lot

5: 2 pounds of cream cheese which must be at room temperature

6: 1  15-ounce  can of pure pumpkin

7: 1/4 cup sour cream

8: 1 tablespoon vanilla extract

9: 6 large eggs lightly beaten and must be at room temperature

10: 1 teaspoon of ground ginger

11: 2 1/2 teaspoons of ground cinnamon

12: 2 cups sweetened whipped cream

12: 1/4 teaspoon of ground cloves

13: 1/3 cup toasted pecans and chopped. (Not required)

Ok these are the directions on how to make it!:

 First position a rack in the center of the oven and preheat it to 325 degrees Fahrenheit.

ok now is the hard part. Ok brush a 10 inch springform pan with some butter. Stir the remaining butter with 1/4 cup of sugar,crumbs and a pinch of salt in a bowl. Press the crumb mixture on the bottom and sides of the springform pan. Make sure all the sides are even and its tight. Put it in the oven and wait till it turns dark brown and gold. It usually takes about 15-20 min. After pull it out and let it cool down. After its cooled wrap the outside of the pan with foil and place it in the roasting pan. There the crust should all be done by now.! Lets start the next step.

Step 2: Get a medium pot and fill it with water. After it is filled put it to boil. At the same time, try to beat the cream cheese with a mixer until the cream cheese becomes smooth. Add the remaining 2 1/2 cups of sugar and beat until it becomes light. Scrape the sides of bowls and beaters as you will get more flavor out of the mixture. Beat the sour cream, and then add the pumpkin, vanilla, eggs, 1 teaspoon salt and the other spices. Finally beat it until it becomes fully combined. Pour it all into the cool crust.

Step 3: Place the roasting pan in the oven and what ever you do. DO NOT PULL THE RACK OUT! and pour the boiling water into the roasting pan. Make sure it comes out about half-way up the sides of the pan. Bake it until the outside of the cheesecake sets. The center must still be loose which wait about an 1 hour and 45 min. After it’s done Turn off the oven but leave the cheesecake in the oven for at least another 1 hour. After carefully remove the roasting pan and cool on the rack. Run a knife through the edges and cover it and stick it in the refrigerator for at least 8 hours overnight.

Serving tips: I like to set it out 30 min before serving. It isn’t as cold and you could really taste all of the flavor easier. Also you could a spoon of whipped cream and add some pecans on top to finish the cake! Enjoy! 

Credits to my grandma for writing this all down before she left us to go share her recipes in a better place.

Anyways post how it came out if you made it and if you liked my grandmas recipe.