Crust: Mix together
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
1/2 cup sugar
1/2 tsp. cinnamon

Filling:
3 eggs
2/3 cup of sugar
16 oz. cream cheese
1 1/3 cup of squash (measure after squash is cooked)
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. cloves

Topping:
1 pint of sour cream
2 tbsp. of sugar

Prepare squash by cooking and mashing prior to assembling these ingredients.

Spread on bottom of lightly buttered 9x13" baking dish and pack down to make crust. Beat for 2 minutes eggs. Beat in slowly sugar. Beat together in another bowl Cream cheese (softened), and cooked and pureed squash. Slowly beat eggs into cream cheese mixture. Beat in Cinnamon, Nutmeg, Cloves. Pour on top of graham cracker crust. Bake at 350*F for 30-35 minutes. Remove from oven. Turn oven to 400*F. Mix together soured cream, and sugar. Spread soured cream over top. Sprinkle with cinnamon. Return to oven. Bake for 10 minutes. Cool before cutting into squares. Refrigerate