Pumpkin Cheesecake Pie

1 pkg (8 oz) cream cheese
1/2 C suage
1 C sour cream (divided)
1 C canned pumpkin
1 tsp. vanilla
1/4 tsp. cinnamon
1/8 tsp. ginger
1/8 tsp. cloves
1 eggs
1 graham cracker pie crust
2 T brown sugar

Preheat oven to 350 degrees. Beat cream cheese & suage on med. speed until well blended. Add 2/3 C soup cream, pumpkin, vanilla & spices. Mix until well blended. Add eggs one at a time & mix on low speed. Pour into crust and bake 40 minutes (or until center is almost set.) The pie will set completly as it cool. Cool. Refrigerate several hours or overnight.

Mix 1/3 C sour cream & brown sugar until mixed. Set aside for 5 minutes to allow suage to dissolve into sour cream. Mix again. Spoon over cheese cake before serving. Store leftovers in the fridge.