CRUST:

1 1/2 c. graham cracker crumbs
3 tbsp. sugar
3 or 4 tbsp. melted butter

FILLING:

4 eggs, separated
3 tbsp. flour
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 (8 oz.) pkgs. cream cheese
1 c. light cream
1 c. pumpkin
3/4 c. sugar
2 c. sour cream
5 tbsp. sugar
1 tsp. vanilla

CRUST: Mix crumbs, sugar and butter and press into a 9" or 10" spring form pan and up the sides.

FILLING: Combine cream cheese with the egg yolks, flour, vanilla, cinnamon, nutmeg, pumpkin, sugar and light cream in large mixing bowl. Beat until smooth. Fold in beaten egg whites. Bake at 325 degrees for 1 hour.

TOPPING: Spread sour cream mixture over cake and bake for 5 more minutes. Cool. Top with whipped cream and slivered almonds.