from Marina Mont'ros

Crust:
 1-1/2 c Graham cracker crumbs
 1/4 c sugar
 1/3 c butter

 Cheesecake:
 3 8oz packages cream cheese, softened
 1 c sugar
 1/4 c packed brown sugar
 15oz can pure pumpkin
 2 eggs
 2/3 c evaporated milk
 2 T cornstarch
 1-1/4 t cinnamon
 1/2 t nutmeg

 Notes: t for teaspoon, T for tablespoon.    I unwrap the cream cheese into a mixing bowl when it's cold & let it come to room temp.  Neufchâtel works fine & is usually what I use.

 Topping:
 2 c sour cream, at room temp
 1/4 c sugar
 1 t vanilla

 Heat oven to 350.
 For crust: combine all ingredients & press onto bottom & up sides of springform pan.  Bake for 6-8 minutes, do not brown.  Remove from oven & cool.
 For cheesecake: beat cream cheese & sugars in large bowl until fluffy.  Beat in pumpkin, eggs and milk.  Add cornstarch and spices and combine.  Pour into crust.  Bake 55-60 minutes.  Edges should be set, but center is not as firm.  Allow to cool & make topping.
 For topping:  mix all ingredients & spread over cheesecake.

 If you don't have a springform pan, you can make it in standard 8" pie pans, but you need to make 2x the crust and the other components (filling/topping) will work out fine.

 Cover and refrigerate for several hours or overnight.