Pumpkin Cheesecake

Method

1) Preheat oven to 350°.
2) Combine crackers, sugar and butter. Press into the bottom of a 9" springform pan. Chill while preparing the filling.
3) For Filling: cream the cheese with an electric mixer. Mix in 3/4 cup sugar, pumpkin pulp, cinnamon, ginger, nutmeg, salt, and eggs and pour into prepared graham cracker crust.
4) Bake in a preheated 350° oven for 50 minutes.
5) For Topping: combine sour cream, 2 Tbsp sugar, and vanilla extract.
6) After the cheesecake has cooked for 50 minutes, remove from oven and top with sour cream topping.
7) Return cheesecake to oven and cook for an additional 5 minutes.
8) Garnish with pecan halves and chill overnight.

Notes

Sometimes I use 8 ounces of sour cream for the topping and sometimes I use 16 ounces. It depends how thick you want your topping to be.