3 pkg. (8 oz. each) cream cheese
1 1/2 c. graham or zwieback crackers, crushed
1/4 tsp. sugar
6 tbsp. butter, melted
3/4 c. granulated sugar
3/4 c. firm packed light brown sugar
5 eggs
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 c. heavy cream

WALNUT TOPPING:

Beat 6 tablespoons butter with 1 cup firm packed brown sugar in small bowl. Stir in 1 cup coarse chopped walnuts. (Pecans would be good too.!)

1. Let cream cheese soften at room temperature in large bowl.

2. Combine crackers, sugar and melted butter and press firmly into pie tin or 9 inch spring form pan for crust.

3. Beat cheese until smooth with electric mixer at medium speed. Add sugars gradually, beating until light and fluffy. Add eggs, one at a time, beating well with each addition. Beat in pumpkin, cinnamon, nutmeg, cloves and heavy cream at low speed. Pour into prepared pan.

4. Bake at 325 degrees for 1 hour and 45 minutes. Spoon on walnut topping (little gobs all over top of cake - it will melt and spread out) and bake an additional 10 minutes.

5. Let cool completely on wire rack and refrigerate several hours.