1. Preheat oven to 350°F. Lightly coat a 13x9” pan with non-stick cooking spray.

2. Combine graham cracker crumbs and pecans in food processor. Pulse until finely ground. Add butter and pulse until combined. Press into pan. Bake 10 minutes. Cool 5 minutes.

3. Combine 8 oz. cream cheese, 1 cup sour cream and 1/2 cup sugar. Beat until smooth. Add 2 eggs, one at a time, beating just until combined. Pour over crust.

4. Combine 8 oz. cream cheese, pumpkin, pumpkin pie spice, vanilla extract, 1/2 cup sour cream and 1/2 cup sugar. Beat until smooth. Add 2 eggs, one of at time, beating just until combined. Gently pour over prior layer, spreading to cover.

5. Bake 30-35 minutes, or until edges are puffed, top is dry to touch and center is lightly set.

6. Cool to room temperature. Refrigerate 4 hours or overnight. Slice into squares.

7. Beat whipping cream, ¼ cup sour cream, and 1 Tbsp. sugar at high speed until soft peaks form. Spoon topping over each piece before serving.

• 78 mg Cholesterol
• 130 mg Sodium
• 16 g Total Carbohydrate
• 17 g Total Fat
• 1 g Dietary Fiber
• 4 g Protein