3 (8 oz.) bars cream cheese
1 1/2 c. sugar
3 eggs
1 c. whipping cream (8 oz.)
1 lb. canned pumpkin
2 tsp. vanilla
1 tbsp. pumpkin pie spice
Graham cracker crust
Sour cream topping

Blend cream cheese with sugar until smooth. Add eggs, 1 at a time, beating until blended. Add whipping cream, pumpkin, vanilla and spice, blending thoroughly.

Pour into graham cracker crust. Bake at 300 degrees for 1 1/2 hours or until cake sets. Remove and let rest 10 minutes, then pour sour cream topping over cheesecake. Cool before removing from pan.

Chill before serving. Makes 1 (10 inch) cheesecake.