Pumpkin Cheesecake

1. Preheat the oven to 350°F.

2. Combine the Graham Cracker Crumbs, Sugar, and the Melted Butter. Mix it well and press it into the bottom of a 9 inch Cheesecake pan. I like to make the edges a little thicker than the middle.

3. Bake the crust for 7 minutes. Remove it from the oven and set aside while you make the cheesecake.

4. In a large mixing bowl mix the Cream Cheese well until it is very smooth and has no lumps.

5. Add the Sugar and the Brown Sugar and mix them in well.

6 . Add the Sour Cream, Pumpkin, Pumpkin Pie Spice, and the Vanilla and mix them in well.

7. Add the Eggs and mix them in well.

8. Pour the Cheesecake filling into the cheesecake pan. Spread it out evenly.

9. Place the cheesecake pan in aluminum foil, and then place it in a larger pan that has about an inch of water in it. I have tried making cheesecakes without the hot water bath and the cheesecake will often crack. I have never had a cheesecake crack on top when cooking in a hot water bath. Trust me on this one. It is annoying, but it works.

10. Bake the cheesecake at 325° for 1 hour and 30 minutes. When it is done baking it will still be a little jiggly in the middle. It will set up as it cools.

11. Remove the cheesecake from the oven and let it cool in the water bath for about an hour. Then remove it and let it sit on the counter for another hour. Then put the cheesecake in the fridge to let it cool completely.

12. Serve and enjoy!