Pumpkin Cheesecake II

• 3 (8 ounce) packages cream cheese
• 1 cup white sugar
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon pumpkin pie spice
• 6 eggs
• 1 cup pumpkin puree
• 2 (9 inch) prepared graham cracker crusts

1. Preheat oven to 375 degrees F (190 degrees C.)
2. In a large bowl, beat cream cheese and sugar until smooth.
3. Blend in sour cream, vanilla and spice.
4. Beat in eggs, one at a time.
5. Blend in pumpkin puree until no streaks remain.
6. Pour filling into 2 crusts.
7. Bake in the preheated oven for 45 minutes, or until filling is set.
8. Allow to cool, then refrigerate at least 4 hours before serving.

cream cheese, white sugar, sour cream, vanilla, pumpkin pie spice, eggs, pumpkin puree, graham cracker crusts

Taken from allrecipes.com/recipe/pumpkin-cheesecake-ii-3/ (may not work)