Crust for pie
1 3/4 cups graham cracker crumbs
3 tablespoons dark brown sugar
1 teaspoon ground cinnamon
1 stick melted unsalted butter
3 (8 ounce) packages cream cheese (room temperature)
1 (15 ounce) can pumpkin pureed
3 eggs and 1 egg yolk
1/3 cup of sour cream
1 1/2 cups cream
1 1/2 cups granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons flour
1 teaspoon vanilla extract
Preheat oven to 350 degrees
In medium bowl, combine crumbs, sugar and cinnamon, add melted butter. Press down into a 9-inch springform pan, and set aside
Beat cream cheese until nice and smooth, add pumpkin puree, eggs, egg yolk, sour cream, sugar and all spices, add flour and vanilla. Beat together until mixture is well combined.
Pour into crust, and spread evenly in the springform pan.
Place in oven for 1 hour. Remove from the oven and let sit for 15 minutes.
Cover and refrigerate for 4-5 hours.