December Pumpkin Cheesecake

Crust for pie
1 3/4 cups graham cracker crumbs
3 tablespoons dark brown sugar
1 teaspoon ground cinnamon
1 stick melted unsalted butter


Filling
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

Crust:
In medium bowl, combine crumbs, sugar and cinnamon, add melted butter. Press down  into a 9-inch springform pan, and set aside

Filling:
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.