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

Preheat oven to 350°F. Cut butter into Bisquick and 2 tablespoons sugar until it makes fine crumbs. Pat into a 9 x 9 x 2 square pan.

Bake 10 minutes. Beat cream cheese, 3/4 cup sugar and flour in a bowl until creamy. Beat in remaining ingredients until smooth. Pour over crust.

Bake until knife inserted comes out clean (55 minutes). Immediately spread on topping.

Topping:

1 1/2 c. sour cream
2 tbsp. sugar
1/2 tsp. vanilla

Beat until smooth. Refrigerate.