Pumpkin Cheesecake

Crust:
1 1/2 cups graham crackers crumbs (about 10 crackers)
1/3 cup melted butter
1/4 cup sugar

Combine graham cracker crumbs, butter, and sugar in medium bowl. Pressonto bottom and 1 inch up side of 9-inch springform pan. Bake at 350 for 6-8 minutes. Cool on wire rack for 10 minutes.

Cheesecake:
3 pkgs cream cheese, softened
1 cup sugar
1/4 cup brown sugar
2 eggs
1 15oz can pumpkin
2/3 cup evaporated milk
2 Tbsp cornstarch
1 1/4 tsp cinnamon
1/2 tsp nutmeg

Beat cream cheese and sugars in large bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon, and nutmeg. Beat well and pour into crust. Bake at 350 for 55 to 60 minutes until edge is set but center still moves slightly.

Topping:
2 cups sour cream
1/3 cup sugar
1 tsp vanilla

Combine sour cream, sugar, and vanilla in small bowl. Mix well and spread over warm cheesecake. Bake at 350 for 5 minutes. Let cool on rack. Chill for several hours or overnight.