Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
Crust
1 3/4     cups          Graham cracker crumbs (about 24 squares)
2         Tablespoons   granulated sugar
  1/2     cup           butter or margarine, melted

Cheesecake
  1/4     cup           all-purpose flour
2         tesspoon      pumpkin pie spice
2         tesspoon      brandy, if desired
15        ounces        pure pumpkin (not pumpkin mix)
32        ounces        cream cheese, softened
1         cup           packed brown sugar
  2/3     cup           granulated sugar
5                       eggs

Preparation:

1. Heat oven to 325 degrees. In small bowl, mix cracker crumbs, 2 tablespoons granulated sugar and melted butter. In greased 9-inch springform pan, press crumb mixture over the bottom. Wrap foil around outside of pan to prevent drips. Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.

2. In small bowl, mix flour, pumpkin pie spice, brandy and pumpkin; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. Beat in eggs, one at a time, on low speed until blended. Gradually beat in pumpkin mixture until smooth. Pour over crust.

3. Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved. Turn off oven; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 30 minutes. Refrigerate at least 6 hours or over night.

4. Run knife around edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Store cheesecake covered in refrigerator.