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"Step OneIngredients:Four 8 oz. packages cream cheese (softened)1 1/4 cups sugar1 tsp grated lemon zest1/2 tsp grated orange zest1 tsp vanilla bean paste5 large eggs (room temp)2 large egg yolks (room temp)1 cup heavy creamInstructions:With electric mixer (using paddle attachment), combine cream cheese, sugar, lemon zest, orange zest and vanilla on low speed until smooth.Add in the eggs, one yolk at a time while scraping down the sides of mixing bowl. Slowly mix in heaving cream. The mixture should be smooth and creamy. Set aside.Step TwoIngredients:Crust1 1/2 cups graham cracker crumbs1/4 cup sugar1 tbsp butter (melted)Pumpkin Mix1 1/3 cups canned pumpkin2 egg yolks1/2 tsp cinnamon1/4 tsp ginger1/8 tsp all spice1/8 tsp cloves1/8 tsp nutmeg1/4 tsp saltInstructions:Mix graham cracker crumbs, sugar, and butter. Press down onto bottom of 9\" spring form pan.Bake at 325 degrees for 10 minutes, then cool.Combine remaining ingredients in large bowl. Add cheesecake batter, mix well. Pour evenly over crust, cover with foil and place in water bath.Bake at 350 degrees for 1 hour 50 minutes to 2 hours until center is almost set, cool completely. Refrigerate several hours overnight."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.kcra.com/article/evan-s-kitchen-s-spiced-pumpkin-cheesecake/6408987>