16 oz. cream cheese at room temperature
? cup sour cream
1 cup sugar
2 cups pumpkin
1 ? tsp. cinnamon1/2 tsp. ginger
? tsp. cloves
1 packet graham crackers or gingersnaps
? cups butter
3 tblsps. Sugar
For the crust, process ingredients in food processor and press into the bottom of a spring form pan. Bake at 375 F for 10 minutes.
Beat cream cheese, sour cream until well blended. Add eggs and beat. Add remaining ingredients and beat until smooth.
Pour into pan and bake at 375 F for 35-45 minutes or until a knife comes out clean.
To avoid a crack in the cake, put a pan of water in the bottom of the oven.