<http://schema.org/recipeInstructions>
" Preheat oven to 350 degrees F. Lightly coat a 10-inch springform pan with nonstick cooking spray, then wrap bottom of pan with heavy-duty aluminum foil, thoroughly covering seam. In food processor, grind gingersnaps, pecans and 2 tablespoons sugar; add butter and pulse until crumbly. Press crumb mixture into bottom and 1 inch up side of prepared pan. Bake 15 minutes. Bring remaining ingredients to room temperature. In bowl, beat cream cheese and remaining 11/2 cups sugar with electric mixer on low speed until smooth; scrape sides and bottom of bowl. Gradually add eggs and remaining ingredients. Pour batter into pan and smooth top. Carefully place springform pan in a large roasting pan. Pour enough boiling water into roasting pan to reach 1 1/2 inches up sides of pan. Bake 1 hour and 20 to 30 minutes, until top is slightly puffed but still jiggly in center. Remove from oven, remove pan from water bath and transfer cheesecake to wire rack to cool completely. Chill 4 hours or overnight before serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a28991/ginger-pumpkin-cheesecake/>