• 1 1/2 cups graham cracker crumbs
• 1/3 cup butter, melted
• 1/4 cup granulated sugar
• 3 packages (8 oz. each) cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 large eggs
• 1 can (15 oz.) Pure Pumpkin
• 2/3 cup (5 fl.-oz can) Evaporated Milk
• 2 tablespoons cornstarch
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 container (16 oz.) sour cream, at room temperature
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract

CRUST:
1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup granulated sugar

PREHEAT oven to 350°F.

COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

CHEESECAKE:
3 packages (8 oz. each) cream cheese, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 can (15 oz.) Pure Pumpkin
2/3 cup (5 fl.-oz can) Evaporated Milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

BEAT cream cheese, granulated 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 to 60 minutes or until edge is set but center still moves slightly.

TOPPING:
1 container (16 oz.) sour cream, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract

COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

This makes about 16 slices unless you are like Bill and I and then it will make 8 slices.