Make Crusts

• Preheat oven to 325 degrees F. Spray baking spray on sides and bottom of springform pans, then line bottom with parchment paper.
• Set out 3 different small bowls.
• Separately blend the dry ingredients for each crust and pour each combo into its own bowl. Then stir in sugar or sweetener. Lastly slowly add melted butter until desired consistency. Crust should be moist and easy to pack. Overly wet crust with lots of butter that is gooey will result in a soft crust.

Crust #1: Place gingersnap cookies into a food processor or blender until crumbs form. Pour crumbs into bowl. Stir in honey. Slowly pour in melted butter, stirring with a spoon until well mixed. Crust should be wet but not soggy.

Crust #2: Blend almonds and shredded coconut together using a food processor or blender until crumbs form. Pour crumbs into bowl. Stir in cocoa powder. Slowly pour in melted butter, stirring with a spoon until well mixed. Crust should be wet but not soggy.

Crust #3: Blend almonds and walnuts together using a food processor or blender until crumbs form. Pour crumbs into bowl. Stir in maple syrup. Slowly pour in melted butter, stirring with a spoon until well mixed. Crust should be wet but not soggy.

• Fill each springform pan with its individual crust. Gently press crust across bottom and evenly up the sides of pan.

Make Pumpkin Filling

• Beat together cream cheese, sugar, vanilla and eggs. Once evenly blended, remove ¼ cups of batter and place in separate bowl.
• Next add pumpkin puree and the spices to mixer bowl. Blend thoroughly.
• Now you should have a mixing bowl of pumpkin batter and a separate ¼ cup with vanilla batter.
• Fill Chocolate Crust and Walnut Almond Crust with Pumpkin batter.
• Take the Gingersnap crust pan and fill ¼ full with pumpkin batter. Spoon 1 Tbsp of vanilla batter on top and gently swirl with toothpick. Repeat until crust is full.
• Place all three cheesecake pans onto a cookie sheet.
• Bake cheesecake for 20-25min. or until there is only a slight jiggle in the very center. It will finish setting while on the cooling rack. Cool completely on rack and then chill in refrigerator for a minimum of 4 hours.

Make Meringue

• Place egg whites, salt, and cream of tartar in bowl of stand mixer. Using whisk attachment on medium high, beat soft peaks form.
• Place water and sugar in a small sauce pan on stove top. On medium heat stir gently and allow to come to a soft boil. Once sugar is dissolved, remove syrup from heat.
• While mixer is on medium high, slowly pour warm sugar syrup into egg whites.
• Continue to beat until stiff peaks form.
• Spoon meringue into piping bag.
• Pipe desired amount of meringue onto cheesecake.
• Lightly toast meringue using a kitchen torch.

Make Vanilla Frosting

• Follow directions of Box of Wilton Vanilla Frosting Mix.
• Spoon frosting into piping bag with desired tip.
• Pipe desired amount of frosting onto cheesecake.

Decorate

• Top each cheesecake with toppings and serve chilled!