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| 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 |
| 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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