Pumpkin Cheesecake Ii - cooking recipe

Ingredients

1 c. graham cracker crumbs
1 c. and 1 Tbsp. sugar
6 Tbsp. melted margarine or butter
16 oz. cream cheese (at room temperature)
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. salt
2 eggs
1 pt. sour cream
1 tsp. vanilla
whipped cream and almonds (optional)

Preparation

Mix graham cracker crumbs with 1 tablespoon sugar and melted margarine or butter until blended.
Press onto bottom of 8-inch or 9-inch spring-form pan.
Chill.
Beat cream cheese and 3/4 cup sugar until well blended.
Beat in pumpkin, spices and salt.
Add eggs one at a time, beating well after each.
Pour into prepared crust.
Bake at 350\u00b0 for 50 minutes.
Remove cake.
Raise oven temperature to 400\u00b0.
Mix well sour cream, 1/4 cup sugar and vanilla.
Spread over filling.
Bake 8 minutes.
Cool cake on rack.
Remove sides of pan and chill cake.
Before serving, garnish with border of whipped cream and/or almonds.