I found this recipe one day at a dentist office in a magazine... tobe honest with you, the topping that is made of sour cream didnot sound appealing but once made you will have a change of opinion...

Crust..
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter or margarine,melted

Cheesecake
3 packages(8.oz each) cream cheese,softened
1 cup granulated sugar
1/4 cup packed light brown sugar
1 3/4 (16 oz can) solid pack pumpkin
2 eggs 2/3 cup 5oz can undiluted evaporated milk
2 tablespoons cornstarch
1 1/4 teaspoon ground cinnamon
1/2 teaspoon nutmeg

Topping
2 cups (16oz carton) sour cream,at room temp
1/4 to 1/3 granulated sugar
1 teaspoon vanilla extract

For crust: combine graham craker crumbs, sugar,andbutter in medium bowl.Press onto bottom and 1 inch up sideof 9 -inch springformpan.Bake in preheated 350oF. oven for 6-8 minutes.Do not allow to brown Remove from oven and cool.

FOR CHEESECAKE : Beat cream cheese,sugar and brown sugar in large mixer bowl until fluffy.Beat in pumkin,eggsand evaporated milk.Add cornstarch,cinnamon and nutmeg; beat well.Pour into crust.BAKE in preheated 350o oven for 55 to 60 minutes or until edge is set.

TOPPING: Combine sour cream,sugar and vanilla in small bowl. Spread ovewr surface of warm cheesecake.return to 350o oven and bake for 5 minutes. Cool on wire rack. Remove side of pan; chill several hours or over night.... :) enjoy