1 (16 oz.) can pumpkin
3 eggs
1 (8 oz.) softened cream cheese
2 tbsp. flour
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. vanilla
3/4 c. sugar
1 1/2 c. sour cream
2 tbsp. sugar
1/2 tsp. vanilla
1/4 c. butter
1 1/2 c. Bisquick
2 tbsp. sugar

SOUR CREAM MIXTURE: Beat sour cream with 2 tablespoons sugar ad 1/2 teaspoon vanilla until smooth.

Heat oven to 350 degrees. Cut butter into Bisquick and 2 tablespoons sugar until resembles fine crumbs. Pat in bottom of ungreased 9x9 inch square pan. Beat cream cheese, 3/4 cup sugar, and 2 tablespoons flour in large bowl until creamy. Beat in remaining ingredients until smooth. Pour over crust. Bake 55 minutes until toothpick comes out clean. Top immediately with sour cream mix and refrigerate 4 hours.