packing in the gingersnap crust into the springform pan.
mixing the pumpkin cheesecake batter.
the end result caused some dripping and burning of the batter in the oven, but it sure is tasty (we have quite a bit left over). i didn't use nearly as much caramel as the recipe called for and rupert thought it was still too much. the caramel layer on top of the crushed gingersnap crystalized it to a pretty hard crust, which i like but it may be a bit too hard for some people.
it's clearly not an everyday food but for special occasions it's quite the treat.