Pumpkin Cheesecake

For the Crust:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Pulse the graham crackers in a food processor until its fine crumbs.  Mix together the crust ingredients in a mixing bowl.
3. Press this mixture into the bottom of a 9 inch springform pan and press the mixture up the sides of the pan approximately 1/2 inch high up the sides.
4. Bake for 8 minutes and then cool at room temperature.

For the Cheesecake:

1. Mix together the cream cheese and brown sugar with a hand held mixer or stand up mixer for approximately 3-4 minutes until light and fluffy.
2. Then mix in the eggs, pumpkin and sour cream until combined.  Then add in the vanilla extract and pumpkin pie spice.  Mix until smooth.
3. Pour the batter into the pre-baked crust.  
4. Place the pan into a large pan and pour boiling water around the cheesecake pan until it goes up approximately halfway up the side of the cheesecake pan.  
5. Bake for 60 minutes.  The edges should be set and the center should still appear jiggly. 
6. Turn the oven off and crack the oven door. Let the cheesecake sit in the oven for 60 more minutes.  Remove from the oven and carefully remove the cheesecake from the water.  Let the cheesecake cool completely at room temperature. 
7. Chill in the refrigerator for at least 4 hours or overnight.
8. When ready to serve, remove the cheesecake carefully from the springform pan by running a knife around the sides of the cheesecake to release the cheesecake from the pan.
9. Slice the cheesecake, serve topped with whipped cream and enjoy!