• Preheat oven to 325⁰F (163⁰C) Use 1–2 large pieces of aluminum foil to cover bottom and sides of 9-inch spring form pan. (This technique will reduce leaks when using a water bath.)

Make the crust:

• Add gingersnap cookies and walnuts to jar, secure lid.
• For Blendtec and Vitamix: Select Speed 1, and run for 5 seconds. Add butter, water, and cinnamon to jar and secure lid. Select Speed/Variable 1, and run for 10 seconds. For Blendtec: If blade is spinning freely stop the machine and scrape ingredients towards the blade and reblend until combined. For Vitamix: Use the tamper to press ingredients into the blade.
• Press crust evenly into spring form pan along bottom and up sides about 1 inch.
  
  

Make the filling

• For Blendtec: Clean jar, and add pumpkin, eggs, Neufchâtel cheese, cream cheese, sugar, vanilla, salt, and pumpkin pie spice to jar. Secure lid and select BATTERS and run for one cycle. If necessary, scrape ingredients towards the center and run a second time.
• For Vitamix: Clean jar, and place the rest of ingredients into the Vitamix container and secure lid. Select Variable 1.Turn machine on and slowly increase speed to Variable 4 or 5. Blend for 20-25 seconds or until smooth.
• Pour filling over crust. Place spring form pan inside of larger pan that is 2–3 inches deep that will not leak (line second pan with foil if necessary). Pour approximately 1 inch of boiling water into larger pan. Carefully place pan in oven, and bake for 90 minutes. (The center of cheesecake will jiggle but will complete cooking during the cooling process.)
• Cool cheesecake completely, and then place in refrigerator until sufficiently chilled, about 10–12 hours.
• Serve alone or with your favorite whipped cream or chocolate or caramel topping.
• All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes