Pumpkin Cheesecake

Crush graham crackers into crumbs. Blend in butter. Add honey to taste (depending on sweetness of the crackers I usually dispense with the honey entirely). Press into large pie tin. Mix well, then add pumpkin to taste (too little and it will be indiscernible from a regular cheesecake, too much and it will be a pumpkin pie and too custardy -- I usually stop adding tablespoons-full as soon as there is a definite pumpkin taste), pour into crust and bake for 20 minutes at 375 degrees. Mix sour cream, sugar and salt well and pour over the cake once it has cooled to room temperature, bake for 5 minutes at 425 degrees, then cool to room temperature and refrigerate.