Crust
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter
Filling
24 ounces softened cream cheese
1 cup sugar
1/4 cup brown sugar
15 ounces canned solid pack pumpkin
2 eggs
5 ounces evaporated milk
2 tablespoons cornstarch
1 1/4 teaspoons cinnamon
1/2 teaspoon nutmeg
Topping
16 ounces room temperature sour cream
1/4-1/3 cup sugar
1 teaspoon vanilla extract
Crust
Heat oven to 350°F. Combine all ingredients. Press onto bottom and 1 inch up sides of 9 inch springform pan. Bake 6-8 minutes. Do not allow to brown. Cool.
Filling
Beat cream cheese and sugars till smooth. Beat in pumpkin, eggs and evaporated milk. Add cornstarch, nutmeg and cinnamon. Pour into crust. Bake 55-60 minutes till edge is set.
Topping
Combine all ingredients. Spread over surface of warm cheesecake. Bake 5 minutes. Cool in pan on rack. Remove side of pan; chill 6 hours or overnight.