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.