1 1/4 c. gingersnap cookie crumbs (about twenty 2 inch cookies)
1/4 c. butter, melted
3 pkgs. (8 oz.) cream cheese, softened
1 c. sugar
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 can (16 oz.) pumpkin
4 eggs
2 tbsp. sugar
12 walnut halves
3/4 c. chilled whipping cream

Heat oven to 350 degrees. Mix cookie crumbs and butter/butter. Press evenly on bottom of springform pan, 9x3 inches. Bake 10 minutes; cool.

Reduce oven temperature to 300 degrees. Beat cream cheese, 1 cup sugar, the cinnamon, ginger and cloves in 4 quart bowl on medium speed until smooth and fluffy. Add pumpkin. Beat in eggs, one at a time on low speed. Pour over crumb mixture. Bake until center is firm, about 1 1/4 hours. Cool to room temperature. Cover and refrigerate at least 3 hours but no longer than 48 hours.

Cook and stir 2 tbsp. sugar and the walnuts over medium heat until sugar is melted and nuts are coated. Immediately spread on a dinner plate or aluminum foil; cool. Carefully break nuts apart to separate if necessary. Cover tightly and store at room temperature up to 3 days.

Loosen cheesecake from side of pan; remove side of pan. Beat whipping cream in chilled 1 1/2 quart bowl until stiff. Pipe whipped cream around edge of cheesecake; arrange walnuts on top. Refrigerate any remaining cheesecake immediately. 12 servings.