1Crust: Cut butter and sugar into Bisquick. Put on bottom of 9 inch square pan. Bake for 10 minutes at 350.
Filling: Cream together cream cheese, sugar, flour, cinnamon, nutmeg, and ginger. Then add pumpkin and eggs. 1 egg at a time. Pour into pan and bake about 50 minutes or until knife comes out clean in the center.
Topping: Mix together sour cream, sugar and vanilla. Put on top of the cake as soon as you take it out of the oven. Refrigerate at least 4 hours before serving. Note: Let cool completely before covering and put in refrigerator.