wireback crust: Combine 1 ½ c. wireback crumbs (about 1 pkg.), 3T sugar, 5T. butter melted. Press into bottom 2 inches up side of 9” springform pan. Bake @ 325O for 5 minutes.
Filling: 2 8oz. Cream cheese softened. 1 c. light cream, 1c. canned pumkin, ¾ c. sugar, 4 egg yolks, 5 T. flour, 1t. vanilla, 1t. cinnamon, ½ t. nutmeg, ½ t. ginger, 4 stiffly beaten egg whites.
Topping: 1c. sour cream, 2T. sugar, ½ t. vanilla
For filling combine cream cheese and next 9 ingredients in a large mixing bowl. Beat until smooth. Fold in egg whites. Turn into prepared crust. Bake @ 325O for one hour. Combine ingredients for topping, spread over cheesecake. Bake 5 more min. Chill.
