Pumpkin cheesecake

• 1 1/2 cup crushed vanilla wafers
• 1/3 cup sugar
• 3 tbsp butter
• 2 packages Philadelphia cream cheese
• 1 cup half and half or light cream
• 1 can Pumpkin
• 3/4 cup sugar
• 3 tbsp all-purpose flour
• 1 1/2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 4 large eggs
• 8 oz sour cream
• 2 tbsp sugar
• 1/2 tsp vanilla extract

1. For crust, combine crumbs, the 1/3 cup sugar, and melted butter.
2. Press on to bottom and about 2 inches up sides of an ungreased 9-inch springform pan.
3. Bake in 325F oven for 5 minutes; set aside
4. For filling, beat cream cheese, half and half, pumpkin, the 3/4 cup sugar, flour, the 1 1/2 teaspoon vanilla, cinnamon, ginger, nutmeg, and salt with an electric mixer until smooth.
5. Add eggs, beating on low speed just until combined.
6. Spoon filling into crust lined pan.
7. Place springform pan in a shallow baking pan.
8. Bake in 325F oven for 1 hour or until center appears nearly set when gently shaken.
9. Combine the sour cream, the 2 tablespoons of sugar, and half teaspoon vanilla extract; spread over cheesecake.
10. Bake for 5 minutes more.
11. Cool in springform pan on a wire rack for 15 minutes.
12. Loosen crust from sides of pans with a thin blade knife or narrow spatula and cool 30 minutes more.
13. Remove sides of pan cool one hour.
14. Cover and chill at least 4 hours or up to 24 hours.
15. To store cheesecake, cover thoroughly with plastic wrap and refrigerate for up to 3 days.

vanilla wafers, sugar, butter, cream cheese, light cream, pumpkin, sugar, flour, vanilla, ground cinnamon, ground ginger, ground nutmeg, salt, eggs, sour cream, sugar, vanilla

Taken from cookpad.com/us/recipes/339158-pumpkin-cheesecake (may not work)