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PUMPKIN CHEESECAKE
         Crumb Crust:
    1 cup graham-cracker crumbs
    3 tablespoons margarine or butter, melted
    2 tablespoons sugar
         Pumpkin Filling:
   2 packages (8 ounces each) cream cheese,softened
   1 1/4 cups sugar
   1 can (16 ounces) solid-pack pumpkin(notpumpkin-pie mix)
   3/4 cup sour cream
   2 tablespoons bourbon or 2 teaspoons vanilla extract
   1 teaspoon ground cinnamon
   1/2 teaspoon ground allspice
   1/4 teaspoon salt
   4 large eggs
        Sour-Cream Topping:
      1 cup sour cream
      3 tablespoons sugar
      1 teaspoon vanilla extract
      crystallized ginger strips for garnish
             1. Preheat oven to 350 degrees F. In 9" by 3" springform pan,
  with fork, stir graham-cracker crumbs, melted margarine or butter,
and sugar until moistened. With hand, press mixture onto bottom of pan.
Tightly wrap outside of pan with heavy-duty foil to prevent leakage
when baking in water bath later.
Bake crust 10 minutes. Cool completely in pan on wire rack.
 
            2. Prepare Pumpkin Filling: In large bowl, with mixer at medium speed, beat
    cream cheese until smooth; slowly beat in sugar until blended, about 1 minute,
    scraping bowl often with rubber spatula. With mixer at low speed, beat in
    pumpkin, sour cream, bourbon or vanilla, cinnamon, allspice, and salt. Add
    eggs, 1 at a time, beating just until blended after each addition.
                            3. Pour pumpkin mixture into crust and place in large roasting pan.
Place pan  on ovenrack   Carefully
 pour enough boiling water into pan to come of springform pan.
Bake cheesecake 1 hour 10 minutes or
until center barely1 inch up side
 jiggles.
              4. Meanwhile, prepare Sour-Cream Topping: In small bowl, with wire whisk,
 beat sour cream, sugar, and vanilla until blended. Remove cheesecake from
  water bath, leaving water bath in oven, and spread sour-cream mixture evenly
 over top. Return cake to water bath and bake 5 minutes longer.
              5. Remove cheesecake from water bath to wire rack; discard foil. With
small knife, loosen cheesecake from side of pan to help prevent cracking during
  cooling. Cool cheesecake completely. Cover and refrigerate cheesecake at least
   6 hours or overnight, until well chilled. Remove side of pan to serve. Garnish
   with crystallized ginger.
                       JUNIOR MINTS CHEESECAKE
 
           6 oz JUNIOR MINTS
           3 8oz pkgs cream cheese
           1 tsp vanilla
          2/3c sugar
          3 eggs
          graham cracker or chocolate crumb crust
 
        ......place Jr Mints in freezer...heat oven to 350...with electric mixer or food
             processor,combine cream cheese and sugar until smooth...add eggs,one at a
            time,beating well after each addition...chop cold mints and sprinkle onto
            cheesecake.....bake 40-45 mins or until just set...cool on wire rack,then chill
            several hours or overnight.......
graphics courtesy
[Mountain Breeze Graphics]