Pumpkin Cheesecake

Crust:
Mix the following, then press into bottom of spring form pan
1 c. crushed graham crackers
3 T. butter, melted
2 T. sugar

Bake 10 minutes at 350 degrees, cool on rack

Filling:
16 ounces (2 bars) cream cheese, softened- cream together first on medium speed
1 ¼ c. sugar- add slowly, scrape bowl often

Then add the following on low speed:
¾ c. sour cream
16 ounces pumpkin (one can)
2 T. vanilla
1 t. cinnamon
½ tsp. allspice
¼ tsp. salt
4 eggs- one at a time, just until blended

Wrap foil around the bottom of pan to ‘seal’ the crack around the bottom. Pour the pumpkin into the pan. Set into roast pan (for water bath) and pour boiling water up to 1 inch deep. (Skip this step if baking in steam oven) Bake 1 hour 10 minutes or until the center barely jiggles.

Remove from water bath, spread the topping on, then return to water bath and bake 5 more minutes.

Topping:
1 c. sour cream
3 T. sugar
1 tsp. vanilla

Chill on wire rack. Discard foil and loosen the sides of pan and use knife to prevent cracking the cake. Cool completely. Chill 6 hours in fridge. Serve with fresh whipped cream. Enjoy- you WON'T be disappointed!