Pumpkin Cheesecake

Filling:
4 eggs separated
1 lb cream cheese
1 cup light cream
1 cup pureed pumpkin
3/4 sugar
3 tablespoons flour
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg

Beat egg yolks until thick and lemon coloured

In another bowl whip cream cheese until light and fluff. Stir in cream, pumpkin, sugar, egg yolk, flour, vanilla & spices.

Beat egg whites until stiff & fold into pumpkin mixture.

Crust:
1 3/4 cups of graham crumbs
1/4 cup sugar
1/2 cup melted butter

Pour pumpkin mixture into rust and bake @ 350 degrees fahrenheit for 1 hour.

Topping:
Combine –
1 cup sour cream
3 tablespoons of brown sugar
1/2 teaspoon of vanilla
Spread on top of cheescake and bake @ 450 degrees for 5 minutes