Ingredient :

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Crust:
1 1/2 cups graham crackers
6 tablespoons melted butter

crush graham crackers into crumbs. blend in butter. add honey to taste (depending on sweetness of the crackers I usually dispense with the honey entirely). press into large pie tin.

Cake:
1 beaten egg
3/4 lb cream cheese (not the whipped kind), softened
1/2 cup sugar
1/2 teaspoon salt

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Method :

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mix well, then add pumpkin to taste (too little and it will be indiscernible from a regular cheesecake, too much and it will be a pumpkin pie and too custardy -- I usually stop adding tablespoons-full as soon as there is a definite pumpkin taste); pour into crust and bake for 20 minutes at 375 degrees.

1 1/2 cups (12 oz) sour cream
2 tablespoons sugar
1/8 teaspoon salt

mix well and pour over the cake once it has cooled to room temperature; bake for 5 minutes at 425 degrees, then cool to room temperature and refrigerate.