Crumb Crust
1 1/4 cups gingersnaps
5 Tbls. melted butter, softened
3 Tbls. sugar
1/4 tsp. ground cinnamon

Cheesecake
2/3 cup packed light or dark brown sugar
3/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/8 tsp. freshly grated or ground nutmeg
1 lb. cream cheese
2 large eggs
2 large egg yolks
1 cup pumpkin puree
1 cup sour cream
1/4 cup packed light brown sugar
1 tsp. vanilla

To prepare the crust: Preheat oven to 350š. Lightly grease an 8-inch springform pan. Mix together with a fork or pulse in food processor all crust ingredients until moistened. Spread the mixture evenly in the pan. Using your fingertips or the flat bottom of a drinking glass, firmly press the mixture over the bottom of springform pan. Bake until the crust is lightly browned and firm to the touch, 10 to 15 minutes.

Combine brown sugar, cinnamon, cloves, ginger and freshly grated nutmeg. In a large bowl, beat the cream cheese until smooth, 30 to 60 seconds. Scrape the sides of the bowl and the beaters well. Gradually add the sugar mixture and beat until smooth and creamy, 1-2 minutes. Beat in eggs one at a time until well blended and scraping the sides of the bowl and the beaters after each addition.

Add the pumpkin puree and beat in just until mixed. Scrape the batter into the crust and smooth the top. Place a loaf pan or cake pan filled with hot water in the oven to moisten the air. Set the cheesecake on a baking sheet and on a rack above hot water. Bake for 30 minutes at 350° reduce the oven temperature to 325° and bake for 10 minutes longer or until the edges of the cheesecake are puffed but the center still looks moist and jiggles when the pan is tapped, 10 minutes more.

Meanwhile, whisk together sour cream, light brown sugar and vanilla until well blended. Smooth over top of the hot cake and tilt the pan to spread the topping evenly. Return to the oven for 7 minutes. Take out of oven and place on a cooling rack. Place a large bowl or pot over cake so cake cools slowly; let cool completely before unmolding. Cover and refrigerate for at least 6 hours, preferably 24 hours, before serving. Makes 10 to 12 servings.

Sausage, Salami and Mozzarella Tart
Cut into slim wedges for an appetizer or into larger pieces for a main course.

1 refrigerated pie crust (half of 15-oz. package), room temperature
8 oz. Italian sweet sausages, casings removed
3/4 cup coarsely grated mozzarella cheese (about 3 oz.)
2/3 cup diced Italian salami (such as Genoa)
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
4 large eggs
1/2 cup whole milk
1/8 tsp. ground nutmeg

Preheat oven to 425°F. Unfold crust on work surface. Press together any cracks in dough to seal crust. Place crust in 9-inch-diameter tart pan with removable bottom; fold in excess dough and press, forming double-thick sides that extend about 1/4 inch above rim of pan. Pierce crust with fork. Bake crust 5 minutes; press with back of fork if crust bubbles up. Continue to bake until crust is golden brown, about 10 minutes. Set aside. Reduce oven temperature to 400°.

Meanwhile, saut? sausages in heavy medium skillet over medium-high heat until brown, breaking into small pieces with back of fork, about 6 minutes. Using slotted spoon, transfer sausage to large bowl; cool. Add mozzarella, salami, Parmesan and basil. Toss sausage mixture to blend. Spoon sausage mixture into prepared crust. Beat eggs, milk and nutmeg in medium bowl to blend; season with pepper. Pour custard over sausage mixture in crust.

Bake tart until filling is set in center and golden brown on top, about 30 minutes. Let cool 10 minutes and serve.

1 can black olives, drained
1 package fresh basil, chopped
1/4 cup toasted pinenuts
1/4 cup Parmesan cheese, coarsely grated
1/2 cup sun-dried tomatoes, chopped
1 clove garlic crushed
1 Tbls. olive oil
salt to taste

Combine all ingredients in a food processor and pulse until combined. Serve with fresh baguette slices, crackers or fresh vegetables.