HALLOWEEN PUMPKIN CHEESECAKE

1 cup of graham cracker crumbs
1 cup plus 1 tablespoon of sugar
6 tablespoons of butter or margarine, melted
16 ounces of cream cheese, room temperature
1 can (16 oz.) pumpkin
1 teaspoon of cinnamon
1/4 teaspoon of each ginger & nutmeg
1/8 teaspoon of salt
2 eggs
1 pint of sour cream (2 c.)
1 teaspoon of vanilla
Whipped cream; toasted, sliced & whole unblanched almonds
(optional garnishes)

Instructions:

Mix crumbs with 1 tablespoon sugar and the melted butter until blended. Press onto bottom of 8 or 9 inch springform 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 in preheated 350ºF.  oven 50 minutes. Remove cake; raise oven temperature to 400ºF. Mix well sour cream, remaining 1/4 cup sugar and the vanilla. Spread over filling. Bake 8 minutes. Cool cake on rack. Remove sides of pan; chill cake. Before serving, garnish with border of whipped cream and/or almonds. 

Makes 12 servings.