1 1/4 c. ginger snaps (crumbled)
1/4 c. butter
3 (8 oz.) pkg. cream cheese
1 c. sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1 can (16 oz.) pumpkin
4 eggs

Heat oven to 350 degrees. Mix cookie crumbs and butter. Press evenly on bottom of ungreased springform pan 9 x 13 inch. Bake 10 minutes. Reduce oven temperature to 300 degrees.

Beat cream cheese, 1 cup sugar, cinnamon, ginger and cloves in 4 quart bowl on medium speed until smooth and fluffy. Add pumpkin. Pour over crumb mixture. Bake until center is firm about 1 1/4 hours. Cover and refrigerate at least 3 hours but no longer than 48 hours.

Cook and stir 2 tablespoons sugar and 12 walnuts over medium heat until sugar is melted and nuts coated. Immediately spread on aluminum foil. Cool. Break nuts apart and store for 3 days. Can be used for topping with whipped cream for this cheesecake.