I'm only giving this a 4 because I haven't actually tried the cheesecake yet - I'm saving it for my family dinner tomorrow. Wanted to give some input on the prep though - I used a pre-made Keebler deep graham crust. I took everyone's advice and added a 3rd 8oz cream cheese, 3/4c sugar, still only 2 eggs, 1/2c sour cream, and added the pumpkin and spices to taste. It was too much! I actually made 6 full cupcake-sized mini cheesecakes using what was left over (I crumbled crushed Oreos on the bottom of the cupcake papers for crust). The minis are quite delicious, I think the cake will be too! But if you plan to use a pre-made crust, I would follow the original recipe, with the addition of the sour cream.
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I'm only giving this a 4 because I haven't actually tried the cheesecake yet - I'm saving it...