Pumpkin Cheesecake

1 1⁄2 cups graham cracker crumbs, rolled fine
3 tablespoons butter or margarine, melted
3 packages (8 oz. each) cream cheese, softened
1 cup sugar
3 eggs
3/4 teaspoon vanilla
1 1⁄3 cups plus 2 tablespoons pumpkin
3/4 teaspoon cinnamon
1⁄4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon salt
1 pint sour cream
3 tablespoons sugar
1⁄2 teaspoon vanilla

Mix graham cracker crumbs and butter or margarine.
Press firmly onto bottom and sides of 9- or 10-inch
springform pan. Whip cream cheese in mixer bowl;
gradually add sugar, then eggs one at a time. Stir in
vanilla. In separate bowl, combine pumpkin, cinnamon,
nutmeg, ginger, cloves, and salt. Mix well; add to
cream cheese mixture. Pour filling into crust. Bake at
300 degrees for 55 minutes. Whip sour cream; add
sugar and vanilla. Spread on top of cheesecake and return
to oven. Bake 10 more minutes. Cool before
removing sides from springform pan.