Ingredients

Crust:
• 1 and 1/2 cups graham cracker crumbs
• 1 tbsp sugar
• 4-5 tbps melted unsalted butter
Cheesecake:
• 3 8-ounce packages full fat cream cheese
• 2/3 15-ounce can pure pumpkin
• 2/3 cups sugar
• 3 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
Sour Cream Layer:
• 1 cup sour cream
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1/8 teaspoon cinnamon
• 1/8 teaspoon nutmeg

Instructions

1. Crush the graham crackers (or use cracker crumbs) and mix with the melted unsalted butter and sugar.
2. Put it in an 8-inch spring-form pan and press firmly and evenly. Put the spring form with cracker crust in the oven for 8-10 minutes at 350°F or until it sets. Let it cool while you prepare the rest.
3. With a mixer, beat the cream cheese until smooth, then add the eggs (one at a time). Combine the sugar and the vanilla.
4. Add 2/3 of the cream cheese mix to the spring form with crust. Spread evenly.
5. Mix the pumpkin puree and the rest of the spices to the remaining cream cheese mix.
6. Carefully, spread the pumpkin mix over the cream cheese mix on the spring form. Spread evenly.
7. Bake cheesecake at 350F for 30 minutes and then reduce temperature to 325F for an additional 30 minutes. When you remove the cheesecake, it should be slightly jiggly in the center. Let cool.
8. Whisk together all the sour cream layer ingredients. Spread this over the warm cheesecake and return to the oven for about 8 minutes.
9. Loosen the cake from the pan by running a sharp knife around the edge of the cake. This will prevent the cake from cracking.
10. Refrigerate for at least 8 hours (preferably overnight) before serving.