• Crust:
• 1 1/2 cups gingersnap cookie crumbs
• 1/2 cup sugar
• 1/3 cup butter,melted
• Cheescake:
• 3 packages(8 oz.)cream cheese,softened
• 1 cup sugar
• 1/4 cup packed brown sugar
• 1 3/4 cups solid pack pumpkin
• 2 eggs
• 2/3 cup evaporated milk
• 2 Tablespoons cornstarch
• 1 1/4 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• Topping:
• 1 cup(8 oz.)sour cream,at room temperature
• 3 Tablespoons sugar
• 1/2 teaspoon vanilla

1. For crust:Combine cookie crumbs,sugar and butter in medium bowl.Press into bottom and 1 inch up sides of a 9 inch springform pan.Bake in a preheated 350* oven for 6-8 minutes.Do not allow to brown.Remove from oven;cool.
2. For cheesecake:Beat cream cheese and sugars in large bowl until fluffy.Beat in pumpkin,eggs and evaporated milk.Add cornstarch,cinnamon and nutmeg;beat well.Pour into crust.Bake at 350* for 55-60 minutes or until egde is set but center still moves slightly.
3. For topping:Combine sour cream,sugar and vanilla in small bowl.Spread over surface of warm cheesecake.Bake at 350* for 8 minutes.Cool on a wire rack.Chill several hours or overnight;remove sides or pan.16 servings

This recipe came to me several years ago from an online friend.I have made it,at the request of my entire family,every Thanksgiving since.