2 lbs. cream cheese
1 1/2 c. sugar
3 eggs
1 c. whipping cream
2 (1 lb.) cans pumpkin
2 tsp. vanilla
1 tbsp. pumpkin pie spice
Graham cracker crust, recipe follows
Sour cream topping, recipe follows

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 thoroughly before removing from pan. Chill. Makes 1 (10 inch) cheesecake.

GRAHAM CRACKER CRUST:

1 tsp. soft butter
1 1/4 c. graham cracker crumbs
1 tsp. ground cinnamon
1/4 c. sugar
1/4 c. melted butter

Brush 10 inch springform with soft butter. Mix crumbs, cinnamon, sugar and melted butter. Press onto bottom of pan.

SOUR CREAM TOPPING:

1 lb. sour cream
1/2 c. sugar
2 tsp. vanilla

Blend sour cream, sugar and vanilla until smooth