Claim Jumper Pumpkin Cream Cheese Pie

Crush cookies until fine (using a Cuisinart is ideal). Set aside 2 oz cookie crumbs for topping. Mix the remaining cookie crumbs (1 lb 2 oz) and melted butter together. The cookie crumb mixture should hold together when pressed by hand.

Lightly coat an 8-inch spring-form pan, add cookie crumb mixture to the pan and firmly press sides and bottom evenly. Place the spring-form pan in the refrigerator.

Combine pumpkin mix and spices in a mixing bowl, whisk together by hand until smooth - set aside.

Mix cream cheese and sugar together until well blended and smooth. Fold in sour cream, vanilla, eggs and lemon juice.

Set aside 2 cups of cream cheese mixture and pour the remaining cream cheese mixture in the crusted 8-inch spring-form pan

Combine the reserved 2 cups cream cheese mixture and the pumpkin mixture in a mixing bowl and whisk together until smooth. Pour into the prepared 8-inch spring-form pan

Bake in a pre-heated oven at 300 degrees F for 50-60 minutes. Cool for 45 minutes and then place in the freezer covered with plastic wrap until frozen

Combine the sour cream, sugar and lemon juice in a mixing bowl and whisk together until smooth. Spread sour cream topping evenly over the frozen pumpkin cream cheese pie. Sprinkle the remaining 2 oz of cookie crumbs over the sour cream topping, and bake at 350 degrees for approximately 8 minutes.

Refrigerate for 2-3 hours before serving.