Perfect Pumpkin Cheesecake

• FOR THE CRUST:
• 1-1/2 cup Graham Cracker Crumbs
• 1/3 cups Melted Butter
• 1/3 cups Finely Chopped Pecans
• 1 Tablespoon Sugar
• _____
• FILLING INGREDIENTS:
• 3 packages (8 Oz. Package) Cream Cheese, Softened
• 1 cup Sugar
• 1/4 cups Packed Brown Sugar
• 2 whole Eggs
• 15 ounces, weight Pure Pumpkin (not Pie Filling)
• 2/3 cups Evaporated Milk
• 2 Tablespoons Cornstarch
• 1-1/4 teaspoon Cinnamon
• 1/2 teaspoons Nutmeg
• _____
• Topping Ingredients
• 16 ounces, weight Sour Cream
• 1/3 cups Sugar
• 1 teaspoon Vanilla

1. To make the crust, combine graham crackers, melted butter, finely chopped pecans, and tablespoon sugar. Press onto the bottom of a 9 1/2" springform pan. Bake at 350 degrees for 7 minutes.
2. Beat cream cheese, 1 cup sugar and brown sugar until fluffy. Add eggs, pumpkin, and evaporated milk and mix well. Add cornstarch, cinnamon and nutmeg and beat well. Pour into the pan with the baked crust. Bake for 55 to 60 minutes until the edge is set (the middle will still move a little bit).
3. To make the topping, stir together sour cream, 1/3 cup sugar, and vanilla. Spread over the top of the hot cheesecake. You can place pecan halves around the top of the cheesecake if you would like; I usually place one on each slice. Then bake for an additional 8 minutes.
4. Let cool for several hours.

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Taken from tastykitchen.com/recipes/desserts/perfect-pumpkin-cheesecake/ (may not work)