Pumpkin Cheesecake

Libby's

Crust:
1-1/2 c graham cracker crumbs
1/3 c butter or margerine, melted
1/4 c sugar

Cheesecake:
3 pkg (8 oz) cream cheese, softened
1 c granulated sugar
1/4 c packed brown sugar
2 large eggs
1-3/4 c libby's pumpkin
2/3 c (5 fl oz can) evaporated milk
2 Tbsp cornstarch
1-1/4 tsp cinnamon
1/2 tsp nutmeg

Topping:
1 container (16 oz) sour cream at room temp
1/3 cup granulated sugar
1 tsp vanilla

Preheat to 350
For Crust:
Mix graham cracker crumbs, butter, and sugar. Press onto bottom and 1 inch up side of a 9-inch springform pan. Bake 6-8 minutes (do not brown). Cool for 10 minutes

For Cheesecake:
Beat cream cheese, sugar, and brown sugar until fluffy. Beat in eggs, pumpkin, and evap. milk. Add cornstarch, cinnamon & nutmeg. Beat well. Pour into crust
Bake 55-60 minutes or until edge is set but center still moves slightly.

For Topping:
Mix sour cream, sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.