1 ½ cups TJ’s Ginger Cookies, crushed
4 Tbs. Sugar
4 Tbs. Butter, melted
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3 -8oz. Cream Cheese, softened
1 jar pumpkin butter
1/2 cup sugar
1 tbs. TJ’s Vanilla
4 eggs

Mix first 3 ingredients together and press 1 cup of it into a pie pan or spring form pan. Beat together the remaining ingredients until smooth. Pour half into the prepared crust. Sprinkle the remaining crust crumbs evenly atop the cheese mixture and top with the rest of the cheese mixture.Bake in a 450* oven for 10 minutes. Lower the temp to 250* and continue baking for 35 minutes or until the cake is set. Cool and chill at least 8 hours before serving. Garnish with whipped cream and crystallized ginger.