Instructions: Stir together butter and crushed cookies till well mixed. Using metal spatula, press mixture over bottom and halfway up sides of ungreased ( or 10" springform pan. Bake at 350 for 10-12 minutes, or till lightly browned.

In large bowl of electric mixer, beat cream cheese till smooth. Add pumpkin and sugar; beat till light and fluffy, 3-5 min. Beat in flour, spices; then add milk and eggs, beating just til blended.

Pour into cooled crust and bake at 350 for 1 1/4 hours or till knife inserted halfway between edge and center comes out clean. Turn oven o, leave door partially ajar and leave cheesecake in oven for 1 hour; then place on rack at cool for at least 2 hours. Remove pan rim. Prepare sour cream topping and spread evnly over cooled cheesecake.

Serves 10-12

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