Claim Jumper Pumpkin Cream Cheese Pie Pie Crust 1 1/4 pounds Lorna Doone cookies 4 1/2 ounces melted butter Crush cookies until fine. Set aside 2 ounces of Lorna Doone cookie crumbs for topping. Mix the remaining cookie crumbs (1 pound 2 ounces) and melted butter together. The cookie crumb mixture should hold together when pressed by hand. Lightly coat an 8-inch springform pan, add cookie crumb mixture to the pan and firmly press sides and bottom evenly. Place the spring-form pan in the refrigerator. Pumpkin Spice Mix 1 (12 ounce) can Libby's pumpkin mix 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice Combine pumpkin mix and spices in a mixing bowl, whisk together by hand until smooth; set aside. Cream Cheese Mix 2 pounds soft cream cheese 16 ounces granulated sugar, divided 4 ounces sour cream 3/4 ounce vanilla extract 3 whole eggs, beaten slightly 1/2 ounce fresh lemon juice Mix cream cheese and 8 ounces sugar together until well blended and smooth. Fold in the remaining 8 ounces sugar, sour cream, vanilla extract and eggs. Whisk in lemon juice. Set aside 2 cups of cream cheese mix and pour the remaining cream cheese mix in the crusted 8-inch springform pan. Combine the remaining 2 cups cream cheese mix and the pumpkin spice mix in a mixing bowl and whisk together until smooth. Pour into the 8-inch springform pan. Bake in a preheated oven at 300 degrees F for 50 to 60 minutes. Cool for 45 minutes and then place in the freezer covered with plastic wrap until frozen. Sour Cream Topping 18 ounces sour cream 1 1/2 ounces granulated sugar 3/4 teaspoon fresh lemon juice 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 ounces of cookie crumbs over the sour cream topping, and bake at 350 degrees F for approximately 8 minutes. Refrigerate for 2 to 3 hours before serving.