3 (8 oz. each) pkg. cream cheese
1 c. sugar
5 jumbo size eggs
1 (16 oz.) can pumpkin
1 1/2 tsp. cinnamon
3/4 tsp. ginger
1/4 tsp. ground cloves
1/2 tsp. nutmeg

Butter spring form pan generously. Sprinkle bottom and sides with graham cracker crumbs. Allow cream cheese to soften. Add sugar and blend well. Add eggs one at a time, beating well after each one. Add pumpkin and spices, mixing well. Pour into pan and bake for 1 hour at 350 degrees. Turn off oven, open door slightly, and cool cake in oven for 1 hour. Remove from oven and remove outer ring from pan. Cool. Refrigerate for at least 8 hours.