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