3/4 c. all-purpose flour
1 1/2 tbsp. sugar
1/4 c. butter, cut into chunks
1 egg yolk
2 (3 oz.) pkg. cream cheese, softened
3/4 c. sugar
2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. cloves
2 eggs
1 (16 oz.) can pumpkin
1 c. dairy sour cream
6 tbsp. sugar
1 tsp. vanilla
12 pecan halves

Heat oven to 300 degrees. Combine flour, 1 1/2 tablespoons sugar and butter until mixture resembles fine meal. Stir in egg yolk until dough forms a smooth ball. Press on bottom and about 1/2 inch up sides of 9-inch springform pan. Bake 30 minutes. Cool. Increase oven temperature to 325 degrees.

Beat cream cheese, 3/4 cup sugar, cinnamon, ginger and cloves until smooth. Blend in 2 eggs, then pumpkin; mix thoroughly. Pour into crust and bake about 35 minutes or until knife inserted in center comes out clean.

Combine sour cream, 6 tablespoons sugar and vanilla. Spread over filling. Bake 10 minutes longer. Cool, cover, refrigerate. Garnish with pecan halves.