Pumpkin Cheesecake

Serves 8

For the Crust:
2 C. Graham cracker crumbs(14 graham crackers)
2 Tbsp Sugar
1/2 C (1stick) unsalted butter, melted

For the Filling:
1 .25-oz. envelope unflavored gelatin
1 8-oz bar cream cheese, room temp.
1 15 oz. can pumpkin puree
1 C. sour cream
3/4 C. sugar
2 tsp pumpkin pie spice
1 tsp vanilla

Crust: Heat over to 400 F. Combine crumbs, sugar, and butter in med bowl. Transfer to a 9" springform pan. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 " up the sides of the pan. Bake until set, 8-10 minutes. Let cool.

Filling: Sprinkle the gelatin over 1/4 C. boiling water. Let stand, stirring occasionally, until dissolved, about 5 min. Using a mixer, beat the cream cheese until smooth. Mix the pumpkin, sour cream, sugar, pumpkin pie spice, and vanilla. Mix in the gelatin mixture until incorporated.
Pour the mixture into the crust and refrigerate, covered, until firm, at least 2 hours and up to 2 days.