1/4 c. butter
1 1/2 c. Bisquick baking mix
2 tbsp. sugar
1 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
2 tbsp. flour
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. vanilla
3 eggs
1 (16 oz.) can pumpkin
Sour cream topping

Heat oven to 350 degrees. Cut butter into baking mix and 2 tablespoons sugar until mixture resembles fine crumbs. Pat in bottom of ungreased square pan (9 x 9 x 2 inches). Bake 10 minutes.

Beat cream cheese, 3/4 cup sugar and flour in a large mixing bowl until creamy. Beat in remaining ingredients except topping until smooth. Pour over crust. Bake until knife inserted in center comes out clean, about 55 minutes. Immediately spread with sour cream topping. Refrigerate at least 4 hours. Refrigerate any remaining dessert. Makes 12 servings.

SOUR CREAM TOPPING:

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

Beat sour cream, sugar and vanilla until smooth.