Pumpkin Cheesecake II

Ingredients

• 24 ounce cream cheese 
• 6  eggs 
• 18 inch graham cracker crusts prepared
• 1 tablespoon pumpkin pie spice 
• 1 cup pumpkin puree 
• 1 cup cup heavy whipping cream sour
• 1 teaspoon vanilla extract 
• 1 cup sugar white

Equipment

• bowl
• oven

Directions

1. Preheat oven to 375 degrees F (190 degrees C.)
2. In a large bowl, beat cream cheese and sugar until smooth. Blend in sour cream, vanilla and spice. Beat in eggs, one at a time. Blend in pumpkin puree until no streaks remain.
3. Pour filling into 2 crusts.
4. Bake in the preheated oven for 45 minutes, or until filling is set. Allow to cool, then refrigerate at least 4 hours before serving.