Tassel Estate Pumpkin Cheesecake

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Tassel Estate in Wylie, Texas in 1986.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1½ cups graham cracker crumbs
 * ⅓ cup butter melted
 * ¼ cup granulated sugar
 * 16 ounces cream cheese softened
 * 1 cup granulated sugar
 * ¼ cup packed light brown sugar
 * 2 eggs
 * 1¾ cup canned pumpkin
 * ⅔ cup evaporated milk
 * 2 tablespoons cornstarch
 * 1¼ teaspoon cinnamon
 * ½ teaspoon nutmeg
 * 16 ounces sour cream at room temperature
 * ⅓ cup granulated sugar
 * 1 teaspoon vanilla

Directions

 * 1) Preheat oven to 350°F.
 * 2) Combine graham cracker crumbs, butter and granulated sugar in a medium bowl.
 * 3) Press onto bottom and 1 inch up the side of a spring form pan.
 * 4) Bake for 8 minutes then cool on wire rack for 10 minutes.
 * 5) Beat cream cheese, sugar and brown sugar in a very large mixer bowl until fluffy.
 * 6) Beat in eggs, pumpkin and evaporated milk.
 * 7) Add cornstarch, cinnamon and nutmeg then beat well and pour into cooled crust.
 * 8) Bake at 350°F for 60 minutes.
 * 9) Combine sour cream, sugar and vanilla in a small bowl and mix well.
 * 10) Spread over surface of warm cheesecake then bake for 5 minutes longer.
 * 11) Cool in pan on wire rack then chill overnight.
 * 12) Remove side of spring form pan.