Pumpkin Cheesecake

Crust:
7 to 8 graham crackers, crumbled
5 Tbsp. butter, melted
1/4 cup sugar

Filling:
24 oz. cream cheese, softened
1 cup sugar
3 Tbsp. flour
1 tsp. vanilla
5 large eggs
3/4 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. ground ginger
1/4 tsp. nutmeg
1 15-oz can pumpkin
1/4 cup brown sugar
1 cup sour cream

Preheat oven to 350º. Coat a 9-inch springform pan with cooking spray.

Combine crackers crumbs, butter and sugar. Pat the mixture on the bottom and partway up the sides of the pan. Bake 10 minutes; remove from oven and let cool.

Reduce oven to 300º.

Mix all filling ingredients with mixer. Pour into cooled crust. Place in center of oven and bake 1 hour (the cake will still shimmy, but will set later). Turn off oven and let cake sit undisturbed inside for another hour. Cool, then refrigerate at least overnight.

Garnish with candied nuts, chopped dried cranberries, or whipped cream just before serving.