Pumpkin Cheesecake

¾ cup white sugar, divided|
¾ cup brown sugar, divided
¾ cup graham cracker crumbs
½ cup finely chopped pecans
¼ cup butter or margarine, melted
1 tablespoon flour
1 ½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 teaspoon vanilla extract
¼ teaspoon salt
1-16 ounce can pumpkin
3-8 ounce packages cream cheese, softened
3 large eggs

Combine ¼ cup sugar, ¼ cup brown sugar, graham cracker crumbs, ½ cup pecans, and butter.  Press into bottom and 1” up sides of a lightly greased 9” spring form pan.  Cover and chill 1 hour.

Combine remaining ½ cup sugar, ½ cup brown sugar, flour, and next 6 ingredients; set aside.  Beat cream cheese on medium until creamy.  Add pumpkin, beating well.  Add eggs, one a t a time, beating after each addition.  Pour mixture into prepared crust.  Bake at 350 for 55 minutes.  Cool completely on wire rack.

Spoon the following mixture over cheesecake:

1 cup whipping cream

1-8 ounce container sour cream

2 Tablespoon sugar.

Beat at high speed until soft peaks form, spread onto cheesecake.  Cover and chill at least 8 hours.