Shannon's Pumpkin Cheesecake

Crust:

3/4 cup graham cracker crumbs
1/2 cup ground pecans
2 T sugar
2 T brown sugar
1/4 cup butter, melted

Combine, mix well, and press into the bottom and halfway up the sides of a 9" springform pan.

Cheesecake:

3/4 cup sugar
3/4 cup canned pumpkin
3 egg yolks
1 1/2 tsp ground cinnamon
1/2 tsp ground mace
1/2 tsp ground ginger
1/4 tsp salt
3 pkgs cream cheese
1/4 tsp PLUS 2 T sugar
1 egg
1 egg yolk
2 T whipping cream
1 T cornstarch
1/2 tsp vanilla
1/2 tsp lemon extract

Combine 3/4 cup sugar, pumpkin, 3 egg yolks, spices and salt in a medium bowl. Mix well and set aside. With a mixer, cream the cream cheese until light and fluffy. Gradually add 1/4 tsp AND 2 T sugar, mixing well. Add the egg, egg yolk, and whipping cream and beat well. Add cornstarch, vanilla and lemon extract. Beat until smooth; add to pumpkin mixture and mix well.

Pour into pan (with crust already done). Bake at 350 degrees for 50-55 minutes. Be careful- center should be soft and will firm up when chilled. Let cool on a wire rack at room temperature. Remove collar, leave cake on base. Wrap in plastic wrap and freeze or refrigerate.