Pumpkin Cheesecake

This is fantastically delicious, and a nice twist on pumpkin pie.

Crust:
1 cup graham cracker crumbs
2 Tbsp. sugar
1/2 tsp. cinnamon
2 Tbsp. butter, melted

(Or, use two prepared graham cracker pie crusts that you buy at the store).

Filling:
3 (8 oz.) packages cream cheese, softened
1 cup sugar
1/4 tsp. salt
4 eggs
2 tsp. vanilla
1 cup pumpkin (please use real pumpkin, even though this recipe calls for canned)
1/2 tsp. pumpkin pie spice

For crust: Preheat oven to 350 degrees. Mix crust ingredients together and blend well. Press evenly onto the bottom of a 10" springform pan (or deep pie plate). Bake 10 minutes. Set aside. Reduce oven temperature to 300 degrees.

For filling:
Beat cream cheese with sugar and salt. Add 3 eggs and vanilla and beat. Pour 1/2 the batter into prepared crust. Stir pumpkin, pumpkin pie spice and 1 egg into remaining batter. Beat well. Gently spread pumpkin cheescake batter over regular cheesecake batter. Bake at 300 degrees for 60 minutes or until set in center. Chill before serving.