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Pumpkin Cheesecake

1 1/2 cups graham crackers
6 tablespoons melted butter

1 beaten egg
3/4 lb cream cheese, softened
1/2 cup sugar
1/2 teaspoon salt
pumpkin puree

1 1/2 cups (12 oz) sour cream
2 tablespoons sugar
1/8 teaspoon salt

Crush graham crackers into crumbs. Blend in butter. Add honey to
taste (depending on sweetness of the crackers I usually dispense
with the honey entirely). Press into large pie tin.

Mix well, then add pumpkin to taste (too little and it will be
indiscernible from a regular cheesecake, too much and it will be
a pumpkin pie and too custardy -- I usually stop adding tablespoons-full
as soon as there is a definite pumpkin taste), pour into crust and
bake for 20 minutes at 375 degrees.

Mix sour cream, sugar and salt well and pour over the cake once it
has cooled to room temperature, bake for 5 minutes at 425 degrees,
then cool to room temperature and refrigerate.

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