1 1/2 cups cinnamon graham cracker crumbs
1/2 cup margarine, melted
1/4 cup granulated sugar
3 pkgs. (8 oz. each) cream cheese, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs1 can (15 oz.) 100% pure pumpkin
2/3 cup (5 fl. oz. can) evaporated milk
2 tablespoons cornstarch
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
16 oz. sour cream, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
Combine graham cracker crumbs, margarine and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of a 9 inch springform pan. Sprinkle a few dashes of cinnamon sugar onto crust before baking. Bake for 6 to 8 minutes (do not allow to brown). Cool on a wire rack for 10 minutes.
Beat cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
Bake in a water bath at 350 degrees for 55 to 60 minutes or until edge is set but center still moves slightly.
Combine sour cream, granulated sugar and vanilla in small bowl; mix well. Spread over surface of warm cheesecake; Bake for 5 minutes. Cool on a wire rack. Refrigerate for several hours or overnight. Remove side of springform pan and serve.