Pumpkin Cheesecake

Crust
1/4 cup butter or margarine
1 cup graham cracker crumbs
2 tablespoons sugar

Filling
2 pks 8oz cream cheese
1 cup canned pumpkin
4 eggs
2/3 cup sugar
1 teaspoon imitation brandy extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Topping
1/2 cup sour cream
2 Tablespoons powder sugar
1/4 teaspoon imitation brandy extract

In a 9in round baking dish, microwave butter at High for 1 1/4 to 1 1/2 min, or until melted. Stir in graham cracker crumbs and sugar. Mix well. Press Mixture firmly against bottom of dish. Microwave at High for 1 1/2 to 2 min. or until set roating dish once. Set aside

In 8-cup measure,microwave cream cheese at 50% to 21/4 to 4 min. Add remaining filling ingredients. Beat at medium speed of electric mixture until well blended. Microwave at High for 4 to 5 min. or until mixture is very hot and starts to set,beating with whisk every 2 min.

Pour filling over prepared crust/ Place dish on saucer in microwave oven. Microwave at 50% for 7 to 15 min. or until center is almost set. rotation dish twice.(filling becomes firm as it cools.) chill 1 hour

In a small mixing bowl, combine topping ingredients. Stir until smooth. Spread topping over cheesecake. Refrigerate at least 8 hours or overnight.

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Thanks to Tracy Williams for this recipe…
I will implement this later.