Pumpkin Cheesecake with Sour Cream Topping CRUST 1 ½ cups graham cracker crumbs (about 24 squares) ¼ cup sugar 1/3 cup butter or margarine, melted FILLING 3 packages (8 oz each) cream cheese, softened 1 cup packed brown sugar 1 can (15 ounces) solid-pack pumpkin 2 Tablespoons cornstarch 1 ¼ teaspoons ground cinnamon ½ teaspoon ground nutmeg 1 can (5 ounces) evaporated milk 2 eggs TOPPING 2 cups (16 ounces) sour cream 1/3 cup sugar 1 teaspoon vanilla extract Additional ground cinnamon you know you want it! In a bowl mix cracker crumbs and sugar, then add the butter and mix. Press onto and about 1 ½ inches up the side of a 9-in springform pan. Bake at 350 degrees for about 5 7 minutes til it is set. Cool for at least 10 minutes. In a mixing bowl, beat the cream cheese and brown sugar until smooth. Add the pumpkin, cornstarch, cinnamon and nutmeg; mix well. Gradually beat in milk and eggs, just until blended. Pour into crust. Bake a 350 degrees for 55 60 minutes or until center is almost set. Combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Run a table knife around the outside edge of the cheese cake. Cool for another hour. Chill overnight. Remove the outside of the pan and let stand 30 minutes before slicing. Sprinkle cinnamon over the top you know you want it! This is rich cake you can get 12 14 servings out of each cake. Enjoy! OK eddie Your turn. I have a secret recipe for White Chocolate Rasberry Cheesecake. Don't make me reveal it as a show stoper. It took me over 10 years to pry it out of a lady who finally relented on her death bed. I am leaving for Death Valley for Thanksgiving and will be back Sunday. You have until then to top this one.