1 1/2 c. finely chopped nuts
2 tbsp. sugar
2 tbsp. butter

FILLING:

2 1/2 lbs. cream cheese
1 c. sugar
4 lg. eggs, lightly beaten
3 egg yolks, lightly beaten
3 tbsp. flour
3 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1 c. heavy cream
1 tbsp. vanilla
1 (1 lb.) can pumpkin

CRUST: Oven temperature: 400 degrees. Place all ingredients in mixing bowl and blend. Press mixture into bottom and partly up the sides of a greased 9 inch spring form pan. Bake 6 minutes. Cool.

FILLING: Oven temperature: 425 degrees. Beat together cream cheese, eggs, yolks and sugar. Add the flour, cinnamon, cloves and ginger. Beat in the cream, then add the mashed pumpkin. Mix thoroughly. Pour mixture into prepared crust and bake for 15 minutes. Reduce oven temperature to 275 degrees and bake for 1 hour. Turn off oven but leave the cake in the oven to cool overnight. Serve either warm or chilled with cinnamon or whipped cream.