PUMPKIN CHEESECAKE

For the graham cracker crust:
1 teaspoon butter, softened
1 1/4 cups graham cracker crumbs
1 teaspoon ground cinnamon
1/4 cup sugar
1/4 cup melted butter

For the filling:
2 pounds cream cheese, softened
1 1/2 cups sugar
3 eggs
1 cup whipping cream
2 (16-ounce) cans solid-pack pumpkin
2 teaspoons vanilla
1 tablespoon pumpkin pie spice

For the sour cream topping:
16 ounces sour cream

1/2 cup sugar
2 teaspoons vanilla

To make the crust, brush a 10-inch springform pan with the softened butter. Mix crumbs, cinnamon, sugar and melted butter. Press onto bottom of pan.

To make the filling, blend cream cheese with sugar until smooth. Add eggs one at a time, beating until blended. Add whipping cream, pumpkin, vanilla and spice, blending thoroughly. Pour into graham cracker crust and bake at 300? F. for 1 1/2 hours, or until cake sets. Remove from oven and let rest 10 minutes.

While cheesecake rests, blend sour cream, sugar and vanilla until smooth. After the 10-minute rest, pour sour cream topping over cheesecake. Cool thoroughly before removing sides from pan. Chill.