Pumpkin Cheesecake with Sour Cream Topping Recipe

INGREDIENTS

• 1-1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted
• FILLING:
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup packed brown sugar
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (5 ounces) evaporated milk
• 2 tablespoons cornstarch
• 1-1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 Eggland's Best Eggs, lightly beaten
• TOPPING:
• 2 cups (16 ounces) sour cream
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• Additional ground cinnamon