1 c. graham cracker crumbs
1 c. plus 1 tbsp. sugar (in total)
6 tbsp. melted butter
16 oz. cream cheese (room temp.)
1 can (16 oz.) pumpkin
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
2 eggs
1 pt. sour cream
1 tsp. vanilla
Whipped cream; toasted, sliced and whole unblanched almonds (optional garnish)

Mix crumbs with 1 tablespoon sugar and the melted butter until blended. Press onto the bottom of springform pan; chill.

Beat cream cheese and 3/4 cup sugar until well blended. Beat in pumpkin and spices. Add eggs, one at a time, blending well after each addition.

Pour into prepared crust and bake at 350 degrees for 50 minutes. Remove cake; raise oven temperature to 400 degrees.