Decadent Pumpkin Cheesecake

• 1 and 3/4 cups regular or cinnamon graham cracker crumbs Pound regular or cinnamon graham crackers into crumbs, whichever your preference.
• 1/2 teaspoon cinnamon
• 3 tablespoons light brown sugar
• 8 tablespoons salted butter, melted
• 3 8 oz. packages cream cheese, softened
• 3 eggs
• 1 egg yolk
• 1 15 oz. can pumpkin puree or pumpkin pie filling
• 1/4 cup sour cream
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 1 and 1/2 cups sugar
• 2 tablespoons flour (all-purpose)
• 1/8 teaspoon ground nutmeg
• 1 teaspoon vanilla

Preheat oven to 350 degrees. To prepare the crust: In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon. Add melted butter and combine. Press down into a sprayed 9-inch springform pan. Set aside. To prepare the filling: In a large bowl, beat the softened (room temperature) cream cheese until smooth. Add in pumpkin puree, eggs, egg yolk, sour cream, sugar, cinnamon, ground cloves and nutmeg. Add in flour and vanilla. Beat on medium-high until well combined. Pour filling into crust. Spread out evenly with a spatula and place in the oven for 1 hour (may need longer if not set in the middle). Turn off the oven, crack the door, and leave cheesecake in oven for another 30 minutes - this will hopefully prevent any cracking. Remove from oven and let stand for 15 minutes to cool. Cover and refrigerate for 4 hours or overnight before serving. Serving suggestion: Top with a dollup of whipped cream and a sprinkle of pumpkin pie spice for an added treat!