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Filling:

2 lb. cream cheese, at room temperature

4 whole eggs

2 egg yolks

1 cup sugar

1 tsp. vanilla

3 Tbsp. flour

1/2 cup whipping cream

zest of 1 orange

Topping:

1 cup sour cream

1 cup canned pumpkin

1 tsp. cinnamon, ground

1 tsp. ginger, ground

1/2 cup sugar

Preheat oven at 300 degrees.
Combine crumbs and butter. Press into bottom of 9" spring form pan.
Beat cream cheese until soft and creamy, about 5 minutes. Add the rest of the filling ingredients and whip together until blended (do not over whip).
Pour the batter into the spring form pan. Bake for 45 minutes. Remove from oven. Let the cake sit outside the oven for 1/2 hour.
Blend all topping ingredients and pour over the cheesecake. Return the cake to the oven and bake for 10 minutes. Refrigerate the cake overnight.

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