1 1/4 lb. cream cheese
1 1/2 c. sugar
1 c. flour
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
2 tsp. cinnamon
4 eggs
3 c. pumpkin
1/2 c. melted butter
2 c. graham cracker crumbs
1 lb. sour cream
6 tbsp. sugar
1 tsp. vanilla

Preheat oven to 350 degrees. Cream the cream cheese and sugar until fluffy. Sift together the flour and spices and add to the cream cheese and sugar. Beat until smooth. The mixture will be very thick. Beat in eggs, one at a time. Add pumpkin and mix well. Melt butter and add to the graham cracker crumbs, mix well.

Butter the sides only of a 10 inch spring form pan, then pat the crumb mixture into the bottom. Pour the batter into the pan and bake 50 to 55 minutes until cheesecake is set. Combine the sour cream, sugar and vanilla. Pour over the hot cheesecake and smooth the top. Let cool and refrigerate at least 6 hours or overnight before serving.