Crust

• 2 cups graham crackers, ground
• 2 tbsp sugar
• ½ cup melted butter

Filling

• 32 oz (2 lb) cream cheese, softened
• 1½ cups sugar
• 5 eggs
• 1 tbsp vanilla extract
• 1 cup sour cream
• 15 oz can pumpkin filling
• 1 tsp ground cloves
• 1 tsp nutmeg
• 1 tsp ginger
• 2 tsp cinnamon

Special Equipment

• 9" nonstick springform pan
• wax paper
• nonstick cooking spray

1. Preheat oven to 325°
2. Prepare a 9" springform pan with a layer of wax paper.  Spray lightly with nonstick cooking spray
3. Combine crust ingredients and press into springform pan. Place crust in the freezer while making the filling
4. Cream sugar and cream cheese in mixer. Then add eggs, vanilla extract, sour cream, pumpkin, ground clove, nutmeg, ginger, and cinnamon and mix untll smooth. Pour into the frozen crust
5. Place cheesecake in a large pan and create a water bath by adding water to about ½ to ¾ of the way up the outside of the cheesecake
6. Bake for 1½ hours to 1 hour and 45 minutes (depending on your oven) or until the cheesecake is set in the middle
7. Allow to cool before removing from pan. Best if refrigerated overnight or for at least 6 hours before serving