Pumpkin Cheesecake

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For the Crust

2 cups graham cracker crumbs (from 14 graham crackers)

2 tablespoons granulated sugar

1/2 cup (1 stick) unsalted butter, melted

For the Filling

1 .25-ounce envelope unflavored gelatin

1 8-ounce bar cream cheese, at room temperature

1 15-ounce can pumpkin puree

1 cup sour cream

3/4 cup granulated sugar

2 teaspoons pumpkin pie spice

1 teaspoon pure vanilla extract

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