I pre-bake the crust (no added sugar) until it is completely baked. Six ounces of ground gingersnaps (roughly 1-1/2 cups) to 3 T. margarine. I already add 4 T. of cornstarch to 3# of filling (half pumpkin and half cream cheese) and it does help, but liquid still comes seeping out after about a day. I saw a sweet potato cheesecake recipe that calls for 1 T. of flour. Would that work better to absorb the extra liquid? I even tried tying the pumpkin in cheesecloth and letting the liquid drain out and that didn't really help. Any other tips? This is the only cheesecake I'm having problems with and aside from the leaking problem, it's a great recipe and my top seller.