CRUST:

1 c. graham cracker crumbs
1 tbsp. sugar
2 tbsp. melted butter

FILLING:

3 (8 oz.) pkg. cream cheese
1 c. sugar
1 tsp. sour cream
1 tsp. vanilla
1 tbsp. pumpkin pie spice
6 eggs
1 c. canned pumpkin

Crust: Combine crumbs, sugar and butter. Mix well and spread evenly in bottom of spring form pan; set aside. Filling: Combine cream cheese and sugar with mixer until light and creamy, add sour cream, vanilla, spice, eggs and pumpkin, beating well after each addition. Pour into crust and bake at 375 degrees for 1 hour or until set. Cool to room temperature then chill over night. Serve with sweetened cranberry sauce.