Pumpkin Cheesecake by chef Paco J Guerra

Paco J Guerra's Pumpkin Cheesecake: 

Crust: 3 sleeves graham crackers
1/3cup sugar
8oz. Melted butter
2tbs hazelnut creamer(powder)
Batter:
2-8oz.pkgs. cream cheese
1 1/4cups whole milk
4eggs
8oz can pumpkin purée
3tbs Hazelnut creamer
1tsp cinnamon
1cup A.p. flour
Crust: either in a food processor or gallon ziplock break up graham crackers, then add sugar, and creamer. Combine ingredients then add butter. In a buttered pie pan, mold clay like crust to fit pan. Blind bake at 325* for 5min. Let cool.
Batter: cream the cream cheese and sugar or two min, then add eggs one at a time. After eggs are blended in, add creamer, pumpkin, cinnamon and flour. Just blend enough to combine. Cook the pie in a water bath,(pie in another pan, half way with water) at 325* for 45 or until just set like jello when you shake it. Cool down at room temp for about an hour and refrigerate until cold. Optional whip cream:
2cups heavy cream
1/2cup sugar
1/2tsp vanilla
1tsp. Cinnamon
Whip cream until soft peaks, add remaining ingredients and continue whipping at stiff peaks( when you can hold the bowl over your head.

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