Preparation time: 45 minutes. Baking time: 1 hour, 38 minutes, divided. Serves: 12.

CRUST:

1 c. sifted all-purpose flour
1/4 c. granulated sugar
1 1/2 tsp. grated orange peel
1/2 tsp. vanilla
1 egg yolk
1/4 c. soft butter

FILLING:

1 pkg. (8 oz.) cream cheese
1/2 c. granulated sugar
1/4 c. brown sugar, packed
Grated peel of 1 orange
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. each cloves & nutmeg
2 eggs
1 can (1 lb.) pumpkin

TOPPING:

2 c. sour cream
6 tbsp. sugar
3 tbsp. orange-flavored liqueur
Pecan halves, for garnish

1. To make crust, combine flour, sugar, peel and vanilla. Add yolk and butter. Mix. Form into ball. Wrap. Chill 1 hour.

2. Remove 1/3 of dough. Press into bottom of greased 9-inch springform pan. Bake 8 minutes at 400 degrees. Cool.

3. Divide remaining dough into thirds. On floured board, roll each into 1 3/4 inch wide strips. Press onto sides of greased reassembled pan. Refrigerate.

4. For filling, blend cheese with sugars, peel and spices. Blend in eggs. Add pumpkin. Mix well. Pour into crust.

5. Bake 10 minutes at 500 degrees. Reduce heat to 250 degrees. Bake 70 minutes longer or until knife inserted near center comes out clean.

6. Beat together ingredients for topping.

7. Remove cake from oven. Spread with topping. Bake 10 minutes at 325 degrees. Cool. Refrigerate 3 hours. Decorate with pecans.