Made this pumpkin cognac cheesecake yesterday, and it was a huge hit. It was creamy, smooth, and absolutely divine. Gave away a few slices to the neighbour, she kept saying how beautiful it looked and how delicious it tasted. I actually made half of the recipe and baked it in a 7-inch springform pan; and I didn't have cream, so I used 2 tablespoons of milk plus a 1 teaspoon of cornstarch, which was perfectly ok. I used whole fat cream cheese and sour cream, which made the cheesecake heavenly creamy and tasty. If you love pumpkin cheesecake, this is the definite one for you to indulge in.