Yummy Pumpkin Cheesecake

I got this one from BHG.

• Ready In: 1 hr 30 mins
• Serves: 16

Ingredients

• 1 1⁄2 cups  Zwieback Toast Crumbs (about 17 crackers) or 1 1⁄2 cups graham cracker crumbs (about 20 squares)
• 1⁄3 cup sugar
• 3  tablespoons butter, melted (no substitutes)
• 2 (8 ounce) packages cream cheese, softened
• 1  cup half-and-half or 1  cup  light cream
• 1  cup canned pumpkin
• 3⁄4 cup sugar
• 3  tablespoons all-purpose flour
• 1 1⁄2 teaspoons vanilla
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon ground nutmeg
• 1⁄4 teaspoon salt
• 4  eggs
• 1 (8 ounce) carton sour cream
• 2  tablespoons sugar
• 1⁄2 teaspoon vanilla

Directions

1. Preheat oven to 325 degree F.
2. For crust, combine zwieback crumbs, the 1/3 cup sugar, and melted butter.
3. Press onto bottom and about 2 inches up sides of an ungreased 9-inch springform pan.
4. Bake in the preheated oven for 5 minutes; set aside.
5. For filling, beat cream cheese, half-and-half or light cream, pumpkin, the 3/4 cup sugar, flour, the 1-1/2 teaspoons vanilla, cinnamon, ginger, nutmeg, and salt with an electric mixer until smooth.
6. Add eggs, beating on low speed just until combined.
7. Spoon filling into crust-lined pan.
8. Place springform pan in a shallow baking pan.
9. Bake in a preheated oven for 1 hour or until center appears nearly set when gently shaken.
10. Combine sour cream, the 2 tablespoons sugar, and the 1/2 teaspoon vanilla; spread over cheesecake.
11. Bake 5 minutes more.
12. Cool in springform pan on a wire rack for 15 minutes.
13. Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more.
14. Remove sides of pan; cool 1 hour.
15. Cover and chill at least 4 hours.