Pumpkin Cheesecake

Additional Ingredients: 2 1/2 TBSP Butter, melted, 3 (8 oz) Cream Cheese, softened, 1 (15oz) Can Pumpkin Puree, 1/4 C Sour Cream, 3 Eggs, plus 1 Yolk, 1 tsp Vanilla \n \nDirections: \n \nPreheat oven to 350 degrees F. \n \nCrust: Pour crust packet into a bowl and add the 2 1/2 TBSP of melted butter (can add more, if needed) and blend well. Pat into your 9" springform pan and set aside. \n \nFilling: \n \nBeat the cream cheese until smooth, add the pumpkin puree, eggs, egg yolk, sour cream and packet of dry ingredients. Blend well and then add the Vanilla and combined together. \n \nPour pie filling into the crust and spread out evenly. Bake for 1 hour (or until done) and remove from the oven and let sit. Cover with plastic wrap and refrigerate for 3 to 4 hours before serving.