Pumpkin Cheesecake

Ingredients:

For the Crust:

• 3 tablespoons butter, melted

• 1 1/2 cups graham cracker crumbs

For the Filling:

• 4 (8 oz) pkgs. cream cheese

• 1¼ c. sugar

• 1 Tbsp. vanilla

• 3 Tbsp. flour

• 4 eggs

• 1 c. sour cream

• 1 c. pumpkin puree

• 2 tsp. pumpkin pie spice

Method:

1. Preheat your oven to 350°.

2. In a large bowl, combine the graham crackers and butter until the mixture is moist. Press into the bottom and edges of a non-stick 10 inch spring form pan. Bake 10 minutes at 350° and remove from oven.

3. Turn oven down to 325.

4. In a large bowl, beat the cream cheese, sugar, flour and vanilla at medium speed until well blended. Add eggs, one at a time, mixing at low speed after each addition, just until blended.

5. Blend in sour cream just until mixed. Add the pumpkin and pumpkin spice to the cheesecake batter. Mix until smooth.

6. Add a pan of water to the lower rack in the oven.

7. Place the cheesecake on the top rack and bake for 65 to 70 minutes at 325° or until the center is almost set.

8. Allow to cool to room temperature. Run knife or metal spatula around edge of pan to loosen crust.

9. Refrigerate for at least 6 hours or overnight.

10. Garnish with crystallized ginger and cranberries, if desired.