PUMPKIN CHEESECAKE

Crust:
1 ½ c. graham cracker crumbs
1/3 c. butter or margarine, melted
¼ c. granulated sugar

Filling:
3 pkg. (8 oz) cream cheese softened
1 c. sugar
¼ c. Packed light brown sugar
2 large eggs
1 can (15 oz) 100 % pure pumpkin
2/3 c (5 fluid-ounce can) Evaporated Milk/ substitute heavy whipping cream
2 tbs. cornstarch
1 ¼ tsp. ground cinnamon
½ tsp. ground nutmeg

Topping:
1 container (16 oz) sour cream @ room temperature
1/3 c. granulated sugar
1 tsp. vanilla

Preheat oven to 350°F
For Crust:
COMBINE graham cracker crumbs, butter, and sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch spring form pan (or 9 in pie pan). Bake for 6-8 min (do not allow to brown). Cool on wire rack for 10 mins.

For Filling:
BEAT cream cheese, sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin, and evaporated milk. Add cornstarch, cinnamon, and nutmeg; beat well. Pour into crust.

BAKE for 55-60 min. or until edge is set but center still moves slightly.

For Topping:
MIX sour cream, sugar, and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 mins. Cool on wire rack. Refrigerate for several hours or overnight.
Makes 16 servings