Pumpkin Vanilla Cheesecake

• 1 1/2 cup graham cracker crumbs
• 1 2/3 cup sugar
• 1/4 cup sugar
• 6 tbsp butter melted
• 4 -8 oz packages of cream cheese
• 5 large eggs
• 1 -8 oz container of sour cream
• 1/4 cup all-purpose flour
• 1 tbsp all-purpose flour
• 1 tsp vanilla extract
• 1 can of 15-16 oz all natural pumpkin
• 1 1/2 tbsp pumpkin pie spice

1. Position racks in center and lower shelf of oven.
2. Fill roasting pan halfway with water place on lower rack.
3. Preheat oven to 350.
4. Coat 9x3 springform pan with cooking spray.
5. Combine graham cracker crumbs, butter, and 1/4 cup of sugar in bowl.
6. Mix well and press into bottom of pan.
7. On medium speed beat cream cheese and sugar unil fluffy.
8. About 3 minutes.
9. On low speed beat in eggs one at a time.
10. Add in the sour cream and beat until blended.
11. Add in the all-purpose flour and the vanilla extract blend well.
12. Transfer 3 cups of the batter to a separate bowl and add in the can of pumpkin, pumpkin pie spice, and the tablespoon of flour.
13. Blend well.
14. Pour pumpkin mixture on top of crust and bake for 25 minutes or until center jiggles.
15. Top hot layer of pumpkin with the remaining vanilla batter.
16. Gently spoon the batter on top and again bake for 25 minutes or until center jiggles.
17. Turn off oven and let standin oven for one hour.
18. Place in refrigerator over night.

graham cracker crumbs, sugar, sugar, butter, cream cheese, eggs, sour cream, allpurpose, flour, vanilla, natural pumpkin, pumpkin pie spice

Taken from cookpad.com/us/recipes/355307-pumpkin-vanilla-cheesecake (may not work)