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

Preheat 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 x 13 inch. Bake 10 minutes. Beat cream cheese, 3/4 cup sugar, the flour in large mixing bowl until creamy. Beat in remaining ingredients except topping until smooth. Pour over the baked crust and bake until knife inserted in center comes out clean, approximately 55 minutes. Immediately spread with Sour Cream Topping. Refrigerate 4 hours.

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