1 1/2 c. graham cracker crumbs
1/2 c. finely chopped pecans
3 tbsp. sugar
1/4 tsp. pumpkin pie spice
8 tbsp. butter, melted

Mix crumbs, pecans, sugar and spice; stir in butter. Press in pan bottom and 1 1/2 inches up sides. Bake 10 minutes and cool. 4 eggs 3 (8 oz.) pkgs. cream cheese 1 c. sugar 2 tbsp. flour 1 tsp. grated orange rind 1 1/2 tsp. pumpkin pie spice 1/4 tsp. salt 1 (1 lb.) can pumpkin

Blend cottage cheese and eggs in blender until smooth. Beat rest of ingredients until smooth and fold in pumpkin. Pour into crust. Bake at 300 degrees for 1 1/2 hours. Turn oven off and let cake cool in oven for 1 hour. Remove from oven.

Heat oven to 350 degrees. Mix 1 pint sour cream and 1/4 cup orange marmalade. Spread over cheesecake. Bake 10 minutes, cool slightly and refrigerate. May be refrigerated up to 10 days.