Instructions

1. Preheat oven to 425 degrees. To make the crust, finely grind the ginger cookies and graham crackers in a food processor. Add the melted butter and process until the cookie mixture is moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place pan on a rimmed baking sheet.

2. For the cheesecake batter: mix together the ingredients in a small bowl until smooth.

3. For the pumpkin batter: beat the egg and the egg white lightly in a large bowl. Whisk in the pumpkin, sugars, salt, cinnamon, ginger and cloves. Gradually whisk in the cream.

4. To assemble the tart: pour the pumpkin batter into the crust. Dollop the cheesecake batter over the pumpkin batter, then marble the two together with a knife. Bake for 10 minutes, then reduce temperature to 350 degrees and bake for another 30 minutes or until a knife inserted in the center comes out clean.

5. Cool the tart on a rack and then refrigerate. Can be made a day ahead.