This creamy cheesecake is often requested and sometimes gifted during the holiday season. It is done in a ceramic type of pan 10" in diameter and with 2" sides. If your pan is bigger adjust the recipe accordingly. Embellish with chocolate leaves using rose petals as forms if you are feeling creative.
Preheat oven to 350 degrees
I do not use a springform pan. I use a 9" diameter, 1.4 inches high edge cooking dish.
Mix together the Graham Cracker Crumbs, Light Brown Sugar, Cocoa, and Cinnamon directly in the pan with a fork or narrow spatula. It should be well blended (but not covering the counter).
Melt the butter in a pitcher in the microwave. 40 seconds on high. Pour it over the dry mixture and coat the dry ingredients thoroughly.
Using spoon or finger tips press up the sides and over the bottom as smoothly as possible and to coat the surface as evenly as possible. Set aside.
In a large bowl, using an electric beater beat the cream cheese until smooth. Note, if this is not at room temperature then you start it will be lumpy.
Add Pumpkin puree, eggs, egg yolk, sour cream, sugar, and all the spices. Beat until smooth.
Add the flour, then the vanilla and almond extracts. Beat until well combined.
Pour into the crust. If necessary spread to even and then place the pan into the over (I like the middle of my oven). Cook for an hour. The top may crack a little not to worry.
Remove from oven and let sit for 30 minutes. Transfer to the refrigerator for 4 hours.
You can embellish with chocolate leaves or shapes you like.
Cover with plastic wrap.
Note: The first piece is always the most difficult for me to remove so I make it small.