Taken from www.cdkitchen.com
Ingredients:
***Crust**
1 1/4 pound Lorna Doone cookies
4 1/2 ounces Melted butter
***Pumpkin Filling**
1 can (12 oz size) Libby's pumpkin mix
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground all spice
***Cream Cheese Filling**
4 packages (8 oz size) cream cheese, softened
2 cups white sugar
1/2 cup sour cream
1 teaspoon vanilla
3 eggs, beaten
1 teaspoon fresh lemon juice
***Sour Cream Topping**
1 1/2 cup sour cream
2 tablespoons white sugar
1/2 teaspoon lemon juice
Directions:
Crush cookies until fine (using a Cuisinart is ideal). Set aside 2 oz of Lorna Doone cookie crumbs for topping. Mix the remaining cookie crumbs (1 lb 2 oz) and melted butter together. The cookie crumb mixture should hold together when pressed by hand.
Lightly coat an 8-inch spring-form pan, add cookie crumb mixture to the pan and firmly press sides and bottom evenly. Place the spring-form pan in the refrigerator.
Combine pumpkin mix and spices in a mixing bowl, whisk together by hand until smooth - set aside.
Mix cream cheese and sugar together until well blended and smooth. Fold in sour cream, vanilla, eggs and lemon juice.
Set aside 2 cups of cream cheese mixture and pour the remaining cream cheese mixture in the crusted 8-inch spring-form pan
Combine the reserved 2 cups cream cheese mixture and the pumpkin mixture in a mixing bowl and whisk together until smooth. Pour into the prepared 8-inch spring-form pan
Bake in a pre-heated oven at 300 degrees for 50-60 minutes. Cool for 45 minutes and then place in the freezer covered with plastic wrap until frozen
Combine the sour cream, sugar and lemon juice in a mixing bowl and whisk together until smooth. Spread sour cream topping evenly over the frozen pumpkin cream cheese pie. Sprinkle the remaining 2 oz of cookie crumbs over the sour cream topping, and bake at 350 degrees for approximately 8 minutes.
Refrigerate for 2-3 hours before serving.
