3 (8 oz.) pkgs. cream cheese
3/4 c. sugar
3/4 c. firmly packed light brown sugar
1 (16 oz.) can pumpkin
1 3/4 tsp. pumpkin pie spice
1/4 c. heavy cream
5 eggs
Graham cracker crust

Press graham cracker crust into bottom and sides of a 9 inch springform pan. Beat cream cheese in food processor until smooth. Add sugar gradually, mixing until well blended. Beat in eggs, one at a time, until mixture is light and fluffy. Beat in pumpkin, spice and heavy cream in short bursts. Pour into prepared pan. Bake at 325 degrees for 1 hour and 45 minutes. Cool on rack, refrigerate several hours or overnight.