Pumpkin Cheesecake

No introduction is really necessary for this one, I know this is a long awaited recipe!! Everyone keeps asking!

You want something to wow them, but still be a little traditional? This is definitely a winner!!
A cookie base creates the perfect balance for the sweet creamy filling. You'll even be amazed at just how easy this recipe is, which already meets my criteria for cooking.

Cheesecake in under an hour?? Oh, yeah! It's possible!!

Cookie Base
1 pouch of oatmeal cookie mix
1/2 cup of chopped nuts (I prefer pecans for this, but walnuts would be good too)
1 stick of cold butter (must be cold to achieve the crumbly consistency you'll need)

For your filling:
2 packages (8 oz each) cream cheese, softened
1 cup white sugar
1 cup of canned pumpkin (not pie mix, I always like just a little bit extra pumpkin, so you can add another 1/4 cup)
2 Tbl. all purpose flour
1 Tbl ground cinnamon
2 tsp ground nutmeg
2 Tbl whipping cream
2 eggs

Directions:
In a large bowl, stir together cookie mix and nuts and cut in butter (you can use a fork) until crumbly.
Press in the bottom of an ungreased pie plate (you'll have a lot of cookie base, so definitely recommend a 9", you can always make this into squares using a 13x9 dish too)
Bake for 10 minutes, then cool slightly.

In a large bowl, mix together cream cheese and sugar until smooth. Add the other ingredients until everything is well blended. Pour over the warm cookie base. Bake 35 to 40 minutes or until set. Cool for 30 minutes, then refrigerate for 2 hours.