1 1/4 c. gingersnaps cookie crumbs (about 20 cookies)
1/4 c. butter, melted
3 pkgs. cream cheese, softened (8 oz. each)
1 c. sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1 can pumpkin (16 oz.)
4 eggs
2 tbsp. sugar
12 walnut halves
3/4 c. chilled whipping cream

Heat oven to 350 degrees. Mix cookie crumbs and butter. Press evenly on bottom of ungreased springform pan, 9 x 3 inches. Bake 10 minutes; cool. Reduce oven temperature to 300 degrees. Beat cream cheese, 1 cup of 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. Cover and refrigerate at least 3 hours but no longer than 48 hours. Cook and stir 2 tablespoons sugar and walnuts over medium heat until sugar is melted and nuts are coated. Spread on plate or foil and cool. Cover tightly and store at room temperature. Loosen cheesecake from side of the pan; remove. Beat whipping cream in a chilled 1 1/2 quart bowl until stiff. Spread whipped cream over top of cheesecake. Arrange walnuts on top. Makes 12 servings.