Vegan Pumpkin Cheesecake with Gingersnap Crust

This recipe is from http://www.fitnessmagazine.com/blogs/fitstop/2011/10/21/health...

Crust:
1.5 cups organic vegan gingersnap cookies (about 24)
1/4 cup almonds
2 teaspoons fresh ginger, grated
2 tablespoons neutral tasting oil
1/4 cup brown sugar or palm sugar
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon sea salt


Pumpkin Filling
2 (8 ounce) containers vegan cream cheese (pictured)
3/4 cup evaporated cane juice
1 (15 ounce) can organic pumpkin, or pumpkin pie filling
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon allspice
1/2 teaspoon ground cinnamon
1 tablespoon gluten-free flour
1 tablespoon fresh lemon juice
1 tablespoon neutral tasting oil
1/8 teaspoon sea salt


For the crust:
1. Preheat oven to 350 degrees
2. Place cookies, almonds, ginger, oil, sugar, cinnamon, vanilla extract and sea salt in a food processor and pulse until uniform, about 20 to 25 times. Mixture should be a crumbly, even consistency that pulls away from the walls of the food processor.
3. Grease a springform pan. Use damp hands to firmly press mixture into pan to form crust. Be sure to evenly distribute mixture and use thumbs to press crust into corners of pan. Bake for 7 minutes, to help crust stick together.

For the filling:
1. In a food processor, add cream cheese, sugar, pumpkin, cloves, nutmeg, allspice, cinnamon, flour, lemon juice, oil and sea salt. Blend until uniform.

2. Pour filling into baked crust and gently tap mixture on counter to release any trapped bubbles. Bake for about 40 minutes or until mixture is slightly browned on top and feels firm when pan is slightly shaken.
3. Remove from oven and allow cheesecake to cool on counter for at least 20 minutes, then refrigerate for 4 hours to overnight before serving to firm up.