Pumpkin Cheesecake with Marshmallow Sour Cream Topping and Gingersnap Crust

Ingredients

• Nonstick vegetable oil spray
• 2 cups gingersnap cookie crumbs (about 9 ounces)
• 1 cup pecans (about 3 1/2 ounces)
• 1/4 cup (packed) golden brown sugar
• 2 tablespoons chopped crystallized ginger
• 1/4 cup (1/2 stick) unsalted butter, melted
• 4 8-ounce packages cream cheese, room temperature
• 2 cups sugar
• 1 15-ounce can pure pumpkin
• 5 large eggs
• 3 tablespoons all purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 2 tablespoons vanilla extract
• 2 cups mini marshmallows or large marshmallows cut into 1/2-inch cubes
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 cup sour cream

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