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Crust:
1. Grease 9-inch springform pan with shortening. In small bowl, mix cracker crumbs, 2 tablespoons granulated sugar and the melted butter. Press crumb mixture in bottom of pan.
2. Wrap foil around outside of pan to prevent drips. Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.
Filling:
1. Meanwhile, in another small bowl, mix flour, pumpkin pie spice, brandy and pumpkin; set aside.
2. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth.
3. On low speed, beat in 1 egg at a time just until blended.
4. Gradually beat in pumpkin mixture until smooth.
Preparation:
1. Pour filling over crust. Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved.
2. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.
3. Run knife around edge of pan to loosen cheesecake.
4. Cool in pan on wire rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
5. To serve, run knife around edge of pan to loosen cheesecake.
6. Carefully remove side of pan before cutting cheesecake. Store covered in refrigerator.
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