1/4 c. butter
1 1/2 c. Bisquick baking mix
2 tbsp. sugar
1 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
2 tbsp. flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. vanilla
3 eggs
1 (16 oz.) can pumpkin

Heat oven to 350 degrees. Cut butter into baking mix and 2 tablespoons sugar until mixture resembles fine crumbs. Pat in bottom of ungreased square pan, 9"x9"x2". Bake 10 minutes.

Beat cream cheese, 3/4 cup sugar and the flour in larger mixer bowl until creamy. Beat in remaining ingredients except topping until smooth; pour over crust. Bake until knife inserted in center comes out clean, about 55 minutes. Immediately spread with sour cream topping. Refrigerate at least 4 hours. Refrigerate any remaining dessert. Serves 12.

SOUR CREAM TOPPING: Beat 1 1/2 cups dairy sour cream, 2 tablespoons sugar and 1/2 teaspoon vanilla until smooth.