MARTIN SHEEN'S FAVORITE PUMPKIN CHEESECAKE

Steps:

• To make the Crust: Preheat the oven to 350°F.
• Wrap a double layer of WIDE heavy-duty aluminum foil around the outside of a 10-inch springform pan. (The idea is to make it watertight). This is very important or you will have a soggy crust.
• Combine the graham crackers, sugar, and cinnamon in a food processor.
• Process until the graham crackers are very finely ground.
• Drizzle the melted butter over.
• Pulse until the crumbs begin to stick together.
• Press the crumbs over the bottom (not the sides) of the prepared pan.
• Bake in the middle of the oven until the crust is slightly golden, about 10 minutes.
• Transfer to a wire rack and cool while preparing the filling.
• To make the Filling: Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth and fluffy.
• Beat the eggs one at a time.
• Add the pumpkin and the remaining ingredients.
• Beat just until mixed.
• Pour the filing into the prepared crust.
• Place the springform pan in a large roasting pan and add hot water to come halfway up the sides of the springform pan.
• To bake and serve: Bake the cheesecake until the filling is slightly puffed and softly set and the top is golden, about 1 1/2 hours.
• Transfer the cheesecake to a wire rack to cool.
• Cover and refrigerate the cake overnight.
• Use a knife to cut around the side of the pan to loosen the cheesecake.
• Release the pan sides, cut the cheesecake into wedges, and serve.