Pumpkin Cheesecake Prep: 10 mins Total: 3 hr 50 mins 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1 cup BREAKSTONE'S or KNUDSEN Sour Cream, any variety, divided 1/2 cup canned pumpkin 1/2 cup granulated sugar 1/2 tsp. vanilla 1/2 tsp. ground cinnamon Dash ground cloves Dash ground nutmeg 2 eggs 1 pkg. (6 oz. or 9-in.) HONEY MAID Honey Graham Pie Crust 1 Tbsp. brown sugar Preheat oven to 350°F. Mix cream cheese, 3/4 cup of the sour cream, pumpkin, granulated sugar, vanilla and spices with electric mixer on medium speed until well blended. Add eggs; mix until blended. Pour into crust. Bake for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Mix remaining 1/4 cup sour cream and brown sugar; spoon over chilled cheesecake. Garnish with cinnamon, nutmeg or cloves, if desired. Makes 8 servings ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Kraft Foods.