Ingredients

Crust
1/2 cup pumpkin seeds, ground
1 cup graham-cracker crumbs
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon cinnamon
1/4 cup sugar
3 tablespoons butter

Filling
1 1/2 pounds cream cheese
1 cup sugar
15 ounces canned pumpkin purée
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon cinnamon
3 whole eggs plus 1 yolk
1 cup condensed milk

Topping
1 pound sour cream
1/4 cup sugar

Instructions

Preheat oven to 325 degrees. Combine pumpkin seeds, graham-cracker crumbs, spices, and sugar thoroughly in food processor and pulse; add the butter and pulse until combined. Line a 10-inch springform pan with the mixture, and bake for 12 to 15 minutes until set. Set aside to cool.

Reduce oven to 300 degrees. Beat cream cheese with sugar in a mixing bowl. Stir in pumpkin purée and spices. Add the eggs and yolk one at a time, beating well after each addition. Add condensed milk, and beat until thoroughly combined. Transfer to the prepared springform pan, and bake for 1 1/2 to 1 3/4 hours. Allow to cool for 30 minutes. Combine sour cream and sugar thoroughly for the topping, and spread evenly over the top of the cheesecake. Bake for 15 minutes, allow to cool, then refrigerate.