Step 1

Preheat oven to 350°F.

Step 2

Stir together graham cracker crumbs and 2 tablespoons sugar. Gently mix in butter and pour into pie pan (mine was 9.5"). Use the back of a spoon or the bottom of a glass or measuring cup to evenly press graham mixture onto bottom and sides of pan. Place in refrigerator to chill while prepping pie.

Step 3

Place cream cheese and ¾ cup sugar in a large mixing bowl and beat until smooth. Add vanilla, eggs and sour cream and beat well. Remove 1 ¾ cups of batter from bowl and evenly spread over crust.

Step 4

Add pumpkin puree, cinnamon, nutmeg, ginger, cloves and allspice to the remaining batter and stir until thoroughly combined. Carefully spread pumpkin layer over cheesecake layer in pie crust.

Step 5

Fill a 9x13" pan about 1/4 full with warm water and place in oven. Place pie pan in the larger pan. Adjust the water so it comes about half way up the sides of the pie plate. Bake for 55-60 minutes. Turn off the oven, prop the door with a wooden spoon and allow to cool for another hour.

Step 6

Remove pie from water bath and refrigerate for at least 4 hours. Serve with freshly whipped cream, if desired.