1 c. graham cracker crumbs
1/4 c. soft butter
1 1/4 lbs. cream cheese
10 oz. sour cream
1 lb. dark brown sugar
2 tbsp. flour
2 tsp. vanilla
6 eggs
1 tsp. nutmeg
1/2 tsp. salt
1 tsp. cinnamon
3 tbsp. milk
1 lb. canned pumpkin

Butter one 10-inch spring-form pan generously. Mix crumbs and butter together well. Press into bottom of pan.

Cream cream cheese, sour cream, brown sugar, flour, and vanilla together. Add eggs one at a time, beating well after each addition. Add nutmeg, salt, and cinnamon; mix well. Add milk and mix well. Add pumpkin and mix well.

Pour into spring-form pan. Bake in a preheated 350 degree oven for 1 1/4 hours or until knife inserted in center comes out clean. Let cool. Cake will settle.

This was a secret, well-guarded recipe!!