Impossibly Easy Pumpkin Cheesecake

• 1 (8 ounce) package cream cheese, softened
• 3/4 cup sugar
• 1/2 cup Bisquick or 1/2 cup Bisquick reduced-fat baking mix
• 1 teaspoon grated orange peel
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon vanilla
• 3 eggs
• 1 (15 ounce) can pumpkin
• 1 cup sour cream
• 2 tablespoons sugar
• 2 teaspoons vanilla

1. Heat oven to 350u0b0F; lightly grease pie plate, 9x1-1/4 inches.
2. Place all ingredients except sour cream, sugar and vanilla in blender. Cover and blend on high speed about 2 minutes, stopping and stirring occasionally, until smooth. Pour into pie plate.
3. Bake about 45 minutes or until just puffed and center is dry. (Do not overbake.) Cool on wire rack 10 minutes.
4. Mix sour cream, sugar, and vanilla together.
5. Carefully spread sour cream on top of the cheesecake. Refrigerate at least 3 hours until chilled.

cream cheese, sugar, bisquick, ground cinnamon, ground nutmeg, ground ginger, vanilla, eggs, pumpkin, sour cream, sugar, vanilla

Taken from www.food.com/recipe/impossibly-easy-pumpkin-cheesecake-320133 (may not work)