This was my Grandfather's signature recipe, although I am not sure where it originally came from.  He would make so many of these Cheesecakes throughout the fall for friends and family.  From September on, there was always one in the fridge!  This recipe is very easy to make.

CRUST

• 1 cup graham cracker crumbs
• 1 tablespoon sugar
• 4 tablespoons butter or margarine, melted

FILLING

• 2 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 1 (16 ounce) can pumpkin
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 2 eggs

TOPPING

• 2 cups sour cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 12 pecan halves (optional)

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Combine crust ingredients. Press into bottom of a 9-inch Spring pan, chill.
3. For filling, beat cream cheese and sugar in a large mixing bowl until well blended. Beat in pumpkin, spices and salt. Add eggs, one at a time, beating well after each. Pour into crust. Bake at 350 degrees F for 50 minutes.
4. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over filling; return to the oven for 5 minutes. Cool on rack; chill overnight. Garnish each slice with a pecan half (optional).