Recipe by: Southern Living Magazine Combine crumbs, 3 tablespoons brown sugar, and butter. Press on bottom of a 23 cm springform pan. Set aside. Beat cream cheese and flour at medium speed with an electric mixer until creamy. Add pumpkin and next 5 ingredients. Pour into prepared crust. Bake at 180ºC or 30 minutes. Reduce oven temperature to 225, and bake 1 hour. Cool on a wire rack 5 minutes. Combine sour cream and remaining 1 tablespoon brown sugar; spread over cheesecake. Bake 5 more minutes. Cool on a wire rack 30 minutes; cover and chill overnight. NOTE: To reduce fat and calories, you can substitute reduced-fat cream cheese, light sour cream, low-fat sweetened condensed milk, and 0.75 cup egg substitute for 3 eggs. Formatted for you by: Bill Webster