Pumpkin Cheesecake

One of my favorite items to make for our annual Halloween bash - Pumpkin Cheesecake.  As far as cheesecake goes, this one is simple and tastes magnificent.  Add concentric circles of chocolate syrup or fudge and gently pull out from the center to make the spiderweb effect - kids and adults love this traditional and yummy dessert.  See recipe below!

CRUST
- 1 1/4 cups graham-cracker crumbs (I like Honey Maid the best)
- 1/4 cup sugar
- 4 tablespoons butter, melted

FILLING
- 4 packages (8 ounces each) bar cream cheese, softened
- 1 1/4 cups sugar
- 3 tablespoons flour
- 1 cup canned pumpkin
- 2 tablespoons pumpkin-pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 large eggs, room temperature 

1.  Preheat oven to 350 degrees, with rack in center of oven.  
2.  To make the crust, in a medium bowl combine cracker crumbs, sugar and butter until moistened.  Press firmly into bottom of a 9-inch nonstick springform pan.  Bake for 10 to 12 minutes.  
3.  To make the filling, beat cream cheese and sugar on low speed in electric mixer until smooth; mix in flour. Add pumpkin puree, pie spice, vanilla and salt; mix until just smooth.  Add eggs one at a time, mixing until each is incorporated before adding the next.
4.  Place springform pan on a rimmed baking sheet.  Pour filling into pan and smooth the top.  Place in oven and reduce heat to 300 degrees.  Bake 45 minutes.  Turn oven off and allow cheesecake to stay in the oven for 2 hours without opening.  
5.  Remove from oven and cool completely.  Cover with plastic wrap and refrigerate until firm, at least 4 hours.  
6.  Add spiderweb effect and enjoy!!!