2 cups finely crushed graham crackers
1 1/2 teaspoons cinnamon
1/2 cup sugar
1/2 pound butter, melted

Butter a springform pan liberally. In a small bowl combine all ingredients. Line pan firmly with crumb mixture, covering bottom and up the sides to about 2 inches. Crumbs should be about 1/4 inch thick. Put in freezer to chill or into oven and bake for 10 minutes at 350F. Both ways work. Set aside.

Filling:
2 8 ounce packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1 16 ounce carton sour cream
4 eggs

In a large mixer bowl combine the first 4 ingredients. Add eggs and beat on medium speed until mixture is blended and smooth.
Pour into graham crust and bake at 350F for 40 minutes. Then turn oven off. Let cheesecake stay in oven for 1 1/2 to 2 hours. Do not open door.

Topping:
8 ounces cream cheese, softened
1 teaspoon vanilla
1 small can of crushed pineapple, drained well
1/3 cup sour cream
2 tablespoons sugar

In a small mixer bowl, combine ingredients and whip at high speed for 5 minutes. Spread on top of cooled cake. Decorate with a slice of pineapple and fresh raspberries. Keep cheesecake refrigerated; it is best after 2nd day.
Pumpkin Cheesecake with Caramel Swirl

Crust:
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans
1/4 cup firmly packed brown sugar
1/4 cup unsalted butter, melted

Filling:
4 8 ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
1 tablespoon purchased caramel sauce
1 cup sour cream

For Crust: Preheat oven to 350F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9 inch diameter springform pan with 2 3/4 inch high sides. For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust. Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight. Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. Can be prepared 1 day ahead. Cover and refrigerate. Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip; do not stir before using. Pipe decorative border around cheesecake and serve. Serves 10.