1 1/2 c. graham cracker crumbs
6 tbsp. melted butter
1/4 c. sugar

FILLING:

20 oz. cream cheese
1/2 c. white sugar
2 lg. eggs
2 egg yolks, lightly beaten
1 1/2 tbsp. flour
1 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1/2 c. liquid cream
1/2 tbsp. vanilla
8 oz. pumpkin

CRUST: Place graham crackers in one layer on a cutting board. Using rolling pin, roll crackers to crush. In a bowl, mix with sugar and butter. Pour into a pie dish. Press to fit shape.

FILLING: Mix cream cheese, sugar, eggs, and yolks. Add flour, cinnamon, cloves and ginger. Beat in vanilla and pumpkin. Mix with electric beater at medium speed. Pour into crust, bake 15 minutes at 425 degrees. Reduce heat to 275 degrees. Bake 1 hour. Place on top of warm stove. Let cool slowly. Serve warm or chilled.