• Preheat oven to 375°F.

Graham Cracker Crust

• In small mixing bowl, mix together the graham cracker crumbs, sugar, cinnamon and melted butter to form the crust. Mix until the crust mixture holds together.
  2 ½ C. Graham Cracker Crumbs, 1 Tbsp. Sugar, 1 tsp. Ground Cinnamon, 4 Tbsp. Butter
• Press crust mixture into the bottom of a spring form pan and set aside.

Pumpkin Cheesecake Filling

• Beat softened cream cheese, sugar, sour cream and eggs in a large mixing bowl and beat until smooth.
  32 oz. Cream cheese, 1 ¼ C. Sugar, ½ C. Sour Cream, 4 eggs
• Blend in the pumpkin puree, vanilla extract, flour and pumpkin pie spice slowly until well mixed.
  16 oz Pumpkin puree, ¼ Tbsp. All-Purpose Flour, 2 tsp. Pumpkin Pie Spice, 2 tsp. Vanilla Extract

Assemble the Cheesecake

• Pour over the crust into a spring form pan and place the spring form pan inside of a deep casserole or baking dish.
• Pour water into the baking dish until it reaches 1” around spring form pan. Be careful not to get any on the cheesecake.
• Bake at 375 degrees for one hour and let cool completely. Refrigerate for at least 1 hour before serving.