Gluten-Free Pumpkin Cheesecake with Gingersnap-Walnut Crust

Ingredients:

• 4 ounces gluten-free gingersnap cookies (18-20 1 3/4-inch cookies)
• 1 cup walnut halves, divided
• 4 teaspoons walnut oil or canola oil
• 12 ounces reduced-fat cream cheese (neufchâtel)
• 1/2 cup granulated sugar
• 1/2 cup packed dark brown sugar
• 2 teaspoons pumpkin pie spice
• 3 large eggs
• 1 tablespoon gluten-free vanilla extract (see tip)
• 1 16-ounce container nonfat cottage cheese
• 1 15-ounce can unseasoned pumpkin puree

Source