pumpkin cheesecake

this recipe has a yummy crust.  i thought it was weird it asked for a food processor.  mine couldnt fit all the ingredients in and i had to do it in batches.  not sure if anyone has a food processor bigger ...

INGRE­DI­ENTS

13 oz. gin­ger­snap cook­ies

½ cup chopped wal­nuts

½ cup con­fec­tion­ers' sugar

8 tbsp. unsalt­ed but­ter, melt­ed

1¾ lb. cream cheese, soft­ened

1 cup sugar

¾ cup canned pump­kin

3 tbsp. dark rum

1½ tsp. ground cin­na­mon

1 tsp. vanil­la extract

½ tsp. kosher salt

¼ tsp. ground cloves

¼ tsp. ground gin­ger

¼ tsp. ground mace

2 eggs

INSTRUC­TIONS

1. Heat oven to 350°. Process gin­ger­snaps, wal­nuts, and con­fec­tion­ers' sugar in a food proces­sor until fine­ly ground. Add but­ter; pulse until even­ly com­bined. Trans­fer to a 9" spring­form pan set on a rimmed bak­ing sheet, and press crumbs into the bot­tom and halfway up the sides of the pan; set aside.

2. Clean food proces­sor, and then add cream cheese, sugar, pump­kin, rum, cin­na­mon, vanil­la, salt, cloves, gin­ger, mace, and eggs; puree, stop­ping to scrape down bowl with a rub­ber spat­u­la at least once, until smooth. Pour into crust; bake until browned on top and the mid­dle jig­gles slight­ly when the pan is tapped, about 1½ hours. Let cool to room tem­per­a­ture; chill until set, at least 4 hours or overnight.