I just discovered that my sister will not be joining us in NH for Thanksgiving, and will be staying in her new home in Atlanta. She's looking forward to trying to cook some of the classics, but as a beginner is intimidated by a few. Her favorite part of the the meal is the pumpkin cheesecake I make - just a standard gingersnap crust, baked pumpkin-cream cheese filling, topped with sweetened sour cream. I would love to send her one, but I have no idea how or when. When can I make it, how long do I need to freeze it, how should I pack it, and how can I make sure she gets it before it's a mess? Thanks so much!