graham cracker crust, baked at 350~ for 10 minutes
1 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
2 tbsp. flour
1 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. vanilla
3 eggs
1 (15 oz.) can pumpkin

Beat cream cheese, sugar and flour in large mixing bowl until creamy. Beat in remaining ingredients until smooth. Pour over crust.

Bake until knife inserted in center comes out clean at 350°F about 55 minutes. Immediately spread with sour cream topping. Refrigerate at least 4 hours.

Sour Cream Topping:

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

Beat together until smooth.