In small bowl combine graham crackers and sugar. Stir in butter.

Pour crumb mixture into a spring form pan. Using a measuring cup, press the crumb mixture evenly over the bottom and allowing it to move up the sides of the pan.

Refrigerate crust while you work on the filling.

Preheat oven to 350 degrees.

Make sure your cream cheese is fully softened. This will keep lumps from your cheesecake. Place softened cream cheese in large mixer bowl. Beat on high for about 2-3 minutes, occasionally scraping down the sides of the bowl, making sure it is creamy and there are no lumps.

Add in sugar, vanilla and whiskey. Beat on high for 2-3 minutes, or until combined.

Add in sour cream and beat again on high for 2-3 minutes. At this point, you can beat as much as you need, being sure that everything is well combined.

Now, change your beaters to low and, one at a time, add your eggs being sure they are combined before adding the additional eggs. Do not overbeat. Once all the eggs are incorporated, stop. Your filling is now done.

Add 3 cups of your pumpkin pie filling into the spring form pan.

Add 4 cups of your cheesecake filling to the pan, spreading it somewhat evenly. No need to be exact.

In a separate bowl, mix the remaining 1 cup of pumpkin pie filling and 2 cups of the cheesecake filling.

Pour cheesecake pumpkin mixture into the pan as the last layer.

Place the cheesecake onto a cookie sheet or pizza pan to catch any leaky butter/etc. Bake at 350 degrees for 1 hour or until the top is lightly browned.

Remove from oven and cool for 1 hour before placing in the refrigerator. Chill for at least 4 hours, preferably overnight.

Serve! Best served with Stabilized Whipped Cream.

Preheat Oven to 425 degrees.

In a small bowl, mix sugar, salt, cinnamon, ginger, nutmeg and cloves.

In a large bowl, beat eggs.

Stir in pumpkin and sugar/spice mix to beaten eggs. Combine well. Gradually stir in evaporated milk.

Pour into Pie shell.

Cover crust with aluminum foil to prevent over browning of crust.

Bake at 425 degrees for 15 minutes.

Remove aluminum foil...

and reduce oven to 350 degrees and return pie to oven to bake for 40 minutes.

Total time of baking will vary on your oven and the size of your pie. If you are making two smaller pies, 40 minutes is likely the right amount of time. For me, I had a deep dish 9" pie and it took 65 minutes to bake.

Test to see if the pie is done, a knife inserted into the center should come out clean.

This knife isn't clean. Return to oven and bake in 10 minute increments until knife comes out clean.

Nope, still not done yet. This knife still isn't clean. Return to oven and bake in 5-10 minute increments until knife comes out clean.

Ah, now the knife is clean. Remove pie from oven...

Cool pie on wire rack for at least 2 hours.

Serve with whipped cream. Or refrigerate.

The first thing to do is put your whisk and your bowl into the FREEZER!  Freeze it for at least 30 minutes.

In small bowl, mix together the gelatin and water.  Set aside and start immediately on the next step.

Pour the cold heavy whipping cream into the cold bowl.  Start to whisk on medium power with the cold whisk and slowly pour in the sugar.  Increase the speed to high beat until soft peaks form.

If the gelatin mixture has coagulated, add a little bit of warm water (1 tsp) and mix together. The mixture should be a thick pourable liquid and should not be grainy.

Slowly pour the gelatin mixture and vanilla into the whipped cream and continue to beat for another minute or two.  Do not over beat the whipping cream or it will start to turn to butter.