Sour Cream Pumpkin Cheesecake

This is my favorite cheesecake other than plain cheesecake. It's especially great to have on special occasions. Hope you enjoy!

Pumpkin Cheesecake
Recipe By: Libby's Source: Home Baked Goodness: 60 Festive Desserts, Breads, and Cookies

INGREDIENTS

CRUST
1 1/2 cups graham cracker crumbs
1/3 cup butter or margarine -- melted
1/4 cup granulated sugar

CHEESECAKE
3 packages (8 oz. each) cream cheese, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
2/3 cup (5 fl.-oz can) Evaporated Milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

TOPPING
1 container (16 oz.) sour cream, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract


For Crust: Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake in preheated oven for 6 to 8 minutes. Do not allow to brown. Cool on wire rack.

For Cheesecake: Beat cream cheese, granulated sugar, and brown sugar in large mixer bowl until fluffy. Beat in pumpkin, eggs, and evaporated milk. Add cornstarch, cinnamon, nutmeg; beat well. Pour into crust. Bake at 350 degrees for 55 to 60 minuted or until edge is set but center still moves slightly. (I recommend placing it on the cookie sheet because even my best springform pans have leaked a bit with this recipe.)

For Topping: Combine sour cream, granulated sugar, and vanilla in small bowl. Spread over surface of warm cheesecake. Bake at 350 degrees for 8 minutes more. Cool in pan on wire rack. Chill for several hours or overnight**; remove side of pan. Garnish with strawberries, if wish.

YUMMY!!!