Instructions: Preheat oven to 350 degrees. In 9x3-inch springform pan, with a fork, stir crumbs, melted margarine and sugar until moistened. With fingertips, press mixture onto bottom of pan. Tightly wrap outside of pan with heavy-duty foil (to prevent leakage when baking in water bath later). Bake crust 10 minutes. Cool completely in pan on wire rack.

To make pumpkin filling: In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar until blended, about 1 minute, scraping bowl often with rubber spatula. With mixer at low speed, beat in pumpkin, sour cream, bourbon or vanilla, cinnamon, allspice and salt. Add eggs one at a time, beating just until blended after each addition.

Pour pumpkin mixture into crust and place in large roasting pan. Place pan on oven rack. Carefully pour enough boiling water into pan to come 1 inch up side of springform pan. Bake cheesecake 1 hour 10 minutes or until center barely jiggles.

To make the sour-cream topping: In small bowl, with wire whisk, beat sourcream, sugar and vanilla until blended. Remove cheesecake from water bath, leaving water bath in oven, and spread sour-cream mixture evenly over top. Return cake to water bath and bake 5 minutes longer. Remove cheesecake from water bath to wire rack; discard foil. With small, thin knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool cheesecake completely. Cover and refrigerate at least 6 hours or overnight, until well-chilled. Remove side of pan to serve. Garnish with crystallized ginger.

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