Crust:
1-3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon cinnamon
1 stick butter, melted
Filling:
3 8-ounce packages cream cheese,
softened
1 15-ounce can pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1-1/2 cups sugar
1/2 teaspoon cinnamon
1/8 teaspoon cloves, ground
2 tablespoons flour
1 teaspoon vanilla
Preheat oven to 350 degrees.
For crust: In medium bowl, combine graham cracker crumbs, sugar and cinnamon. Add melted butter and stir to combine. Press crumbs down flat in the bottom of a 9-inch spring form pan and set aside.
For filling: Beat cream cheese until smooth. Add pumpkin, eggs, egg yolk, sour cream, sugar, cinnamon, cloves, flour and vanilla. Beat until smooth.
Pour mixture over crust and spread evenly. Bake for 1 hour; a knife inserted near the center should come out nearly clean. If done, remove from oven and let stand for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours before serving.