CRUST:

1 c. graham cracker crumbs
1/2 c. crushed gingersnap cookies
5 tbsp. butter, melted

FILLING:

2 (8 oz.) pkgs. cream cheese
1 c. sour cream
1 c. sugar
1 (1 lb.) can pumpkin
3/4 tsp. cinnamon
1/4 tsp. cloves
4 eggs

Preheat oven to 350 degrees.

Mix graham cracker crumbs, gingersnap cookies, and melted butter together. Press into the bottom of a 10-inch springform pan. Chill while preparing filling.

Combine cream cheese, sour cream, sugar, pumpkin, cinnamon, and cloves together, blending well. Add the eggs, one at a time, beating after each addition. Pour into shell and bake for 50 to 60 minutes. Frost with whipped cream just before serving.