Marbled Pumpkin Gingersnap Tart

Crust :

4 ounces (115 grams) gingersnap cookies (about 16 cookies), coarsely broken 3 ounces (85 grams) graham crackers (five and a half 2½-by-4⅞-inch graham-cracker sheets)
4 tablespoons (55 grams or ½ stick) salted butter, melted

Cheesecake batter:

Pumpkin batter :

Marbled Pumpkin Gingersnap Tart comes together in no time.

Preheat your oven to 425 degrees. Remove any children sensitive to loud noises from the premises, and finely grind the gingersnaps and graham crackers in a food processor (yielding 1½ cups). Add the melted butter, and process until the cookie-crumb mixture is moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch-diameter tart pan with removable bottom. (I like to use the bottom and outer side of a measuring cup to help pack the crumbs into the base and neatly up the walls of my crumb crusts.) Place pan on rimmed baking sheet.
Mix together the ingredients in a small bowl until smooth.
Beat the egg and the egg white lightly in a large bowl. Whisk in the pumpkin, sugars, salt, cinnamon, ginger, cloves, and nutmeg. Gradually whisk in the cream.
Pour the pumpkin batter into gingersnap-graham crust. Dollop the cheesecake batter over pumpkin batter, then marble the two together decoratively with a knife. Try not to pierce the bottom crust as you do. Bake for 10 minutes, then reduce temperature to 350 degrees and bake for another 30 to 40 minutes, or until a knife or toothpick inserted into the center comes out clean.
Cool the tart completely on a rack, or in the fridge if you, like me, prefer it cold. Serve immediately, and refrigerate any leftovers. Theoretically, it keeps for several days, but the crumb crust will get a little soft on the bottom after day one.