OK, I made some changes but I don't think it would have changed the out come of this wonderful cheesecake. First I doubled the whole recipe so I could make a larger dessert. Used a 9" spring pan with a graham cracker crust made with 1 1/2c crushed crackers, 1/2c butter, and 1/2c white sugar. I didn't pre-bake the crust and just put the filling right in on top. I baked it at 325 for one hour with out a water bath. When the 1 hour was up, I added the double topping mixture and baked for five more minutes to set the topping and melt the sugar. Turned the oven off and run a knife around the edge of the pan a put back in the oven to cool and set for 5 hours. Put in the fridge over night and enjoyed the most wonderful flavors this evening at a party. The pumpkin butter was so good here. There were no leftovers! BTW. I got the baking idea (cooling in the oven) from another cheesecake recipe on this site and used it because of the good success of cheesecakes with out the usual cracks in the top and no water bath to mess with.
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OK, I made some changes but I don't think it would have changed the out come of this wonderful...