Pumpkin Cheesecake - oh yeah.

The only thing good about saying goodbye to all those fresh tomatoes is saying hello to all the fall delights - and this is definitely one of them!

Pumpkin Cheesecake serves 8

1 and 1/2 cups crushed gingersnaps

6 tablespoons melted butter

1 tablespoon sugar

1 pound cream cheese (in the blocks, not whipped)

1/2 cup brown sugar

1 and 1/4 cups pumpkin puree

3 eggs

1/2 cup heavy cream

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 cup sour cream

3 tablespoons sugar

Mix the gingersnaps with butter and sugar and press into the bottom of a 9 inch springform pan. Bake at 350 degrees for about 5 min then let cool slightly. In a mixer beat the cream cheese with brown sugar until creamy. Add the pumpkin and eggs and beat again until smooth. Mix in the cream, vanilla, cinnamon, ginger and cloves. Pour into the pan and bake on a sheet pan (in case of drips) for about 40 min. Mix the sour cream with the sugar and then remove the cheesecake from oven and gently spread the sour cream mixture over the top. Return to the oven and bake another 5 min. Let cool completely then refrigerate overnight. Remove the pan sides and cut into slices and serve. Will keep a few days.