CRUST:

1 cup graham cracker crumbs
1 tbsp. sugar
4 tbsp. (1/2 stick) butter, melted

Mix graham cracker crumbs with sugar and melted butter. Press into bottom of 8 or 9-inch springform pan. Chill.

FILLING:

2 (8 oz. ea.) pkgs. cream cheese, at room temp.
3/4 cup sugar
1 (15 oz.) can pumpkin
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. salt
2 eggs
1 tsp. vanilla

Preheat oven to 350°F.

Beat cream cheese and sugar until well blended. Beat in pumpkin, spices and salt. Add eggs, one at a time, beating well after each addition. Pour into prepared springform pan.

Bake at 350°F for 50 minutes.

TOPPING:

2 cups dairy sour cream
1/4 cup sugar
1 tsp. vanilla
sliced almonds or pecan halves, for garnish

Remove cake from oven and increase oven temperature to 400°F.

Mix dairy sour cream, sugar and vanilla. Spread over cake and bake at 400°F for 8 minutes. Cool cake on rack. Remove sides of pan. Chill cake.

Before serving, garnish with almonds or pecan halves.