Time to stop eating

Thanksgiving is my favorite holiday ever. Cooking yummy food, eating yummy food, going into a yummy food comma, what can be better? Oh being married to a man that can cook, that's even better. So 20 lbs later I wanted to share my competition to the Cheesecake Factory. Compliments to Ms. Paula Dean, even though I had to alter it to spice it up.

My Yummy Pumpkin Cheesecake Recipe
(I renamed it since Im listing it with my changes)

Ingredients

Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1 teaspoon ground cinnamon
1/4 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F.

For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place oven for 1 hour.

Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.