SUNNY'S PUMPKIN CHEESECAKE

For the crust use a (10 inch) springform pan.
2 c. graham cracker, cookie or any other type crumbs
7 T. butter
1/3 c. sugar
1/2 t. cinnamon

Mix together and place in bottom and partially up sides of springform pan. Place in freezer for 10-15 minutes.
FILLING:
1 1/2 c. sugar
4 pcks. (8 oz. ea.) cream cheese
4 eggs, slightly beaten
2 egg yolks, slightly beaten

Mix together, but don't over mix.
Add:
2 1/2 t. cinnamon
1/2 t. ground cloves
1/4 t. allspice
3 T. flour
1 t. ginger

Mix together and add 1 c. whipping cream (unwhipped), 1 T. vanilla and 1 (16 oz.) can pumpkin (or 2 cups). Pour into prepared crust. Place a pan of water on the bottom rack of a 425° oven. Place cheesecake on upper rack and bake for 15 minutes. Reduce heat to 275° and bake for 1 hour. Shut oven off but do not remove cake; let sit in oven for 2 hours. Remove from oven and refrigerate overnight before serving.

Jan., 1989