Crust: Crush 10 whole graham crackers and mix with 3 tablespoons of sugar and 3 tablespoons of butter. Press into a 10 inch cheesecake spring pan (bottom and 2 inches up the sides). Bake at 350 degrees for 5 minutes. Remove.
Filling: Beat together until smooth, 2 (8-oz) packages of cream cheese (works best if softened), 1 cup of light cream, 1 cup of canned pumpkin, ¾ cup of sugar, 4 egg yolks (save whites in a separate bowl), 3 tablespoons of flour, 1 teaspoon of vanilla, 1 teaspoon of cinnamon, ½ teaspoon each of ginger, nutmeg, and salt. Beat egg whites until stiff and gently fold into the pumpkin mixture. Pour over prepared crust and bake at 350 degrees for 1 hour. Baking times vary, so make sure the center is set. I’ve found it often takes longer than the 1 hour noted in the recipe.
Topping: Gently mix 2 cups of sour cream, 4 tablespoons of sugar, and 1 teaspoon of vanilla until well blended. Spread topping evenly over cheesecake and bake another 5 minutes. Refrigerate and serve cold.