Pumpkin Cheesecake

I'm not a huge fan of cheesecake but when my husband makes a request, I try to comply :)

Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs (about 8 full rectangles)
1/3 cup butter, melted
1/4 cup sugar

24 oz cream cheese, softened
1 cup sugar
1/4 cup packed light brown sugar
2 eggs
15 oz pumpkin puree
5 fl. oz Evaporated Milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

12 oz sour cream, at room temperature
1/3 cup sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees.

For Crust:
Combine graham cracker crumbs, butter and sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake 7 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

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

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

Serves 16