1/4 c. butter
2 tbsp. sugar
3/4 c. sugar
1 tsp. cinnamon
1/4 tsp. ginger
3 eggs
1 1/2 c. bisquick
1 pkg. (8 oz.) cream cheese
2 tbsp. flour
1/4 tsp. nutmeg
1/4 tsp. vanilla
1 (16 oz.) can pumpkin

Cut butter into bisquick and 2 tbsp. sugar until mixture resembles fine crumbs. Pat in bottom of ungreased square pan, 9x9x2. Bake 10 minutes at 350 degrees.

Beat softened cream cheese, 3/4 cup sugar and the flour in large mixer bowl until creamy. Beat in remaining ingredients 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.

SOUR CREAM TOPPING: Beat 1 1/2 cup sour cream, 2 tbsp. sugar and 1/2 tsp. vanilla until smooth.