4 (8 oz.) pkgs. cream cheese
1 c. white sugar
1/2 c. packed brown sugar
5 eggs, beaten
2 c. cooked pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
1 tsp. vanilla
1 (9-inch) springform pan
1/4 c. graham cracker crumbs

Butter springform pan and coat with graham cracker crumbs. Place cream cheese in a mixing bowl and beat with sugars until mixture is fluffy. Gradually add beaten eggs. Drain the pumpkin and mix in with remaining ingredients.

Pour batter into pan and bake in preheated 325 degree oven for about 80 minutes or until cheesecake is firm at the edges. Turn off heat and let cake cool in oven for another 30 minutes. Cool on rack, then top with whipped cream.