Ingredients
Crust:
1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted

filling:
3 packages (8 oz) softened cream cheese
1 cup packed brown sugar
1 can (15 oz) solid-packed pumpkin
2 T cornstarch
1-1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1 can (5 oz) evaporated milk
2 eggs

topping:
2 cups sour cream
1/3 cup sugar
1 tsp vanilla extract

Directions
crust:
in bowl, combine crumbs and sugar; stir in butter. press onto the bottom and 1-1/2 inches up the sides of a greased 9 inch springform pan. bake at 350 degrees 5-7 minutes or until set. cool for 10 minutes.

filling:
ina mixing bowl, beat cream cheese and brown sugar until smooth. add the pumpkin, cornstarch, cinnamon, and nutmeg; mix well. gradually beat in milk and eggs just until blended. pour into crust. place pan on baking sheet. bake at 350 degrees for 55-60 minutes or until center is almost set.

topping:
combine the sour cream, sugar, and vanuilla; spread over filling. bake 5 minutes longer. cool on a wire rack for 10 minutes. carefully run a knife around the edge of the pan to loosen; cool an hour longer. chill overnight.

remove sides of pan; let stand at room tempurature for 30 minutes before slicing. sprinkle with cinnamon. refridgerate leftovers.