Ingredients:

Crust:
1-1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar
Filling:
3 8-oz pkg cream cheese, softened
1 cup sugar
1/4 cup packed light brown sugar
2 eggs
1 15-oz can pumpkin
2/3 cup evaporated milk
2 tsp Urban Accents Pumpkin Pie Spice
Topping:
1 16-oz sour cream, room temperature
1/3 cup sugar
1 tsp vanilla extract

Directions:

Preheat oven to 350F.  In medium bowl, combine graham cracker crumbs, butter and sugar.  Press evenly into bottom of 9-inch springform pan and bake for 6 minutes, do not allow crust to brown.  Cool on wire rack. 

To make filling, beat cream cheese, sugar and brown sugar with electric mixer on medium speed until fluffy.  Beat in eggs one at a time.  Add pumpkin, milk and Pumpkin Pie Spice; beat until smooth.  Pour into crust.  Bake for 50-55 minutes or until top is lightly browned and center is almost set. 

While cheesecake is baking, make topping by combining sour cream, sugar an vanilla in small bowl.  Spread topping mixture over surface of warm cheesecake and bake for an additional 5 minutes.  Run small knife around inside rim of pan to loosen cheesecake.  Cool on wire rack, then refrigerate for several hours or overnight.  Sprinkle with additional Pie Spice before serving, if desired.