>> source: Joy of Cooking
>> serves: 10-12

Prepare and bake in an 8-inch springform or #cake pan{} @Crumb Crust made with graham crackers{1} or @Nut Crust made with pecans(alternative){1}.

Let cool. Have all ingredients at room temperature, about 70°F. Place a loaf pan or cake pan filled with hot water in the oven to moisten the air. Preheat the oven to 350°F.

Combine in a #small bowl{}: 2/3 cup packed @brown sugar{2/3%cup}, 3/4 teaspoon ground @cinnamon{3/4%tsp}, 1/4 teaspoon ground @cloves{1/4%tsp}, 1/4 teaspoon ground @ginger{1/4%tsp}, and 1/8 teaspoon grated or ground @nutmeg{1/8%tsp}.

Beat in a #large bowl{} just until smooth, 30 to ~{60%seconds} @cream cheese{1%lb}.

Scrape the sides of the bowl and the beaters well. Gradually add the sugar mixture and beat until smooth and creamy, 1 to ~{2%minutes}. Beat in one at a time until well blended, scraping the sides of the bowl and the beaters after each addition: 2 large @eggs{2%large} and 2 large @egg yolks{2%large} Add and beat in just until mixed 1 cup @canned or cooked pumpkin{1%cup}

Scrape the batter into the crust and smooth the top. Set the pan on a baking sheet. Bake for ~{30%minutes} at 350°F, then reduce the oven temperature to 325°F and bake until the edges of the cheesecake are puffed but the center still looks moist and jiggles when the pan is tapped, 10 to ~{15%minutes} more. Meanwhile, whisk together until well blended: 1/2 cups @sour cream{1/2%cup} , 1/3 cup packed @light brown sugar{1/3%cup}, and 1 teaspoon @vanilla{1%tsp}

Scrape on top of the hot cake and smooth with a spatula. Return to the oven for ~{7%minutes}. Remove the pan to a rack and cover the pan and rack with a large inverted bowl or pot so that the cake cools slowly. Let cool completely before unmolding. Cover and refrigerate for at least 6 hours, preferably 24 hours, before serving.