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Pumpkin cheesecake
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| 1 3/4 c. | Chocolate wafer crumbs, (28 wafers) |
| 1/4 c. | Butter, (melted) |
| Filling: | |
| 3 pkgs. | cr. cheese, (8 oz.-soft) |
| 1 can | pumpkin, (15oz.) |
| 3/4 c. | Sugar |
| 2 Tbl. | Cornstarch |
| 1/2 c. | Packed brown sugar |
| 3 tsp. | vanilla |
| 3 | eggs |
| 1 1/2 tsp. | pumpkin pie spice |
| Topping: | |
| 2 c. | Sour cream, (16 oz.) |
| 3 Tbl. | Sugar |
| 2 tsp. | vanilla |
1. Press wafer crumbs in bottom greased pan
2. Beat cream cheese, sugars & add eggs
3. Whisk pumpkin, cornstarch, vanilla, & spices
4. Pour into crust & bake @ 350 for 60-65 min. Cool.
5. Combine topping & put over filling
6. Bake @ 350 for 6 min. Cool & refrigerate
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