Crust
1-1/2cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted

Filling
3 packages(8 ounces each) cream cheese, softened
1 cup packed brown sugar
1 can(15 ounces)solid pack pumpkin
2 tablespoons corn starch
1-1/4 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 can(5 ounces) evaporated milk
2 eggs

Topping
2 cups(16 ounecs)sour cream
1/3 cup sugar
1 teaspoon vanilla extract
Additional ground cinnamon

1 -1/2cups graham cracker crumbs 1/4 cup sugar 1/3 cup butter, melted 3 packages(8 ounces each) cream cheese, softened 1 cup packed brown sugar 1 can (15 ounces)solid pack pumpkin 2 tablespoons corn starch 1 -1/4 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 can (5 ounces) evaporated milk 2 eggs 2 cup s(16 ounecs)sour cream 1/3 cup sugar 1 teaspoon vanilla extract

In a bowl, combine crumbs and sugar;stir in butter. Press onto the bottom and 1-1/2in.up sides of greased 9 in. spring-form pan. Bake at 350 degrees for 5-7 minutes or until set. Cool for 10 minutes.

In a mixing bowl, beat cream cheese and brown sugar until smooth. Add the pumpkin, corn starch, cinnamon and nutmeg;mix well. Gradually beat in milk and eggs just until blended. Pour into crust.

Place pan on a baking sheet. Bake at 350 degrees for 55-60 minutes or until center is almost set. Combine the sour cream, sugar and vanilla;spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen;cool 1 hour longer. Chill overnight.

Remove sides of pan: let stand at room temperature 30 minutes before slicing. Sprinkle with cinnamon. Refrigerate leftovers. Yields 12-14 servings.