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This little cheeky cheesecake could be your next crowd pleaser it comes from the kitchens of  ]-[3L

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Cinnamon Grahm Crust with Spices
Cheesecake filling includes pumpkin pie filling and spices
Topping is Pecans and Dark Corn Syrup

End result = crazy tasty

*edit* for recipe
Preheat oven to 400

Crust
~1 box of Cinnamon Graham crackers ( you will only use two bags out of the box) and crush the fuck out of them!
~ apple pie spice or pumpkin spice, cinnamon spice, nutmeg (about 2 tbl spns each)
~1 1/2 stick of melted butter
~ mix the two together till all the crumbs are moisten
~ take a springform pan (i use a deep dish 9in non stick) and spray/butter the bottom of the pan and dump the crumb mix and flatten with a mixing spoon then spray the top with cooking spray to allow it to get golden brown when cooking
~ shove in the oven for aprox 10 to 15 min until the crust is done
~ take it out and let it cool on the stove top

Filling
~4 eggs (2 both egg whites and yolks and the other 2 just whites)
~1 pint of heavy whipping cream
~4 8oz cream cheese packs
~Spice mix (apple/pumpkin pie spice, nutmeg, cinnamon) add enough for taste (sometimes comes out to about 2 to 3 tbl spns)
~1 cup sugar or 1 cup Dark Corn Syrup to sweeten the mix
~1/2 cup sour cream
~lemon zest from 1 to 2 lemons
~pumpkin pie mix (usually in a can, get 1 can for the size for 1 pie.. i got a 29oz can and ended up using the whole thing)

~mix all of that shit together until blended smooth... make sure that its not too liquid-ee and if you need to use another 8oz pack of cream cheese to help thicken it up.

~once all mixed, make sure the sides of the springform pan (with cooked crust) is greased with butter/spray then pour in the mix leaving half an inch of room from the edge of the springform pan
~tap out any air bubbles from the poured mix and smooth out the top to even the mix out

~with preheated oven still at 400, top rack is for the cheesecake and bottom rack is for the water bath... which means you get a deep enough pan and fill it halfway with water to keep the cheesecake from drying out

~let it cook for about an hour or until the top has a golden brown top, you can check the edges to make sure it hasn't burned... usually around 45 mins out of the cooking process you should check it...

~once thats done, it may seem like its still not cooked cause it may look like it jiggles in liquid form... its hard to describe that part but trust me once its done with its hour of cooking you just need to let it rest on the counter (dont remove from springform pan or disassemble the springform pan yet!!!)
~when its cool enough to hold the springform pan, cover the top and stick in the refrigerator to cool overnight...

~wake the next day and top it with chopped pecans and drizzled dark corn syrup.

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Allergy warning – recipe contains tree nuts, dairy & egg products