1 C graham cracker crumbs

2 T sugar

4 T butter, melted

Combine and press into bottom and up first inch of sides. Bake at 300' for 10-12 minutes until set.

4 pkgs (8 oz) cream cheese, softened

1 1/2 C sugar

3 large eggs

1 C pumpkin pie filling

2 t ground cinnamon

1 t ground nutmeg

Beat cream cheese with mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually add sugar. On low speed, beat in eggs, one at a time, until just blended. Spoon 3 cups of this mixture into pan. Spread evenly. Stir pumpkin, cinnamon and nutmeg into remaining cream cheese mixture; mix until smooth. Spoon over mixture in pan.

Bake 1 hour 25 minutes- 1 hr 30 mins or until edges are set but center of cheesecake still jiggles slightly.Turn off oven; open door at least 4 inches. Leave cheesecake in oven for at least 30 minutes longer. Remove from oven; place on cooling rack. Run a knife along side of pan to loosen cheesecake. Cover loosely; refrigerate. Run a knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Store cheesecake covered in refrigerator.

Here's the old doll blowing out her candles. I hope I look this good at 92!