Pumpkin Cranberry-Amaretto Cheesecake

Crust:
3 cups graham cracker crumbs
1/2 cup granulated sugar
1/2 cup (1 stick) melted butter

Heat oven to 375 degrees F.

Combine graham cracker crumbs, sugar and butter; work mixture up sides of a large springform pan.

Filling:
24 ounces cream cheese
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
6 eggs
1 (29 ounce) can pumpkin

Using electric mixer in a large bowl, blend cream cheese and sugar, adding sour cream, vanilla extract, spice, eggs and pumpkin. Spoon mixture into crumb crust and bake at 375 degrees F for 30 minutes, then lower heat to 350 degrees F and bake for 20 minutes, or until firm. Let cool, then refrigerate overnight.

Topping:
1 (16 ounce) can whole cranberries
1 tablespoon juice from fresh lemon
1/4 cup amaretto liqueur

Pur e cranberries, lemon juice and amaretto in blender. Serve some sauce over each slice.

Makes 20 to 25 servings.