Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs
1/3 cup butter or margarine, melted
1/4 cup granulated sugar
3 packages 8 oz. each cream cheese, softened (OK to use Lite)
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 can 15 oz. LIBBY'S 100% Pure Pumpkin
2/3 cup 5 fl.-oz can CARNATION Evaporated Milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 container 16 oz. sour cream, at room temperature (OK to use Lite)
1/3 cup granulated sugar
1 teaspoon vanilla extract

 

FOR CRUST:
COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

FOR CHEESECAKE:
BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.

BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.

FOR TOPPING:
COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.