1 (6 oz.) pkg. zwie back crackers, crushed (1 1/2 c.)
1/4 c. sugar
6 tbsp. butter, melted
3 (8 oz. each) pkg. cream cheese, softened
3/4 c. sugar
3/4 c. light brown sugar
5 eggs
1 (16 oz.) can pumpkin
1 3/4 tsp. pumpkin pie spice
1/4 c. heavy cream

TOPPING:

6 tbsp. softened butter
1 c. brown sugar
1 c. chopped walnuts

Blend first 3 ingredients. Press firmly on bottom and sides of lightly buttered 9 inch spring form pan. Chill. Beat the cream cheese and add gradually 3/4 cup sugar and 3/4 cup light brown sugar. Beat in one at a time 5 eggs. Beat into the mixture the pumpkin, pie spice, and heavy cream. Pour into prepared pan. Bake at 325 degrees for 1 hour and 35 minutes.

Sprinkle with walnut topping consisting of 6 tablespoons softened butter mixed with one cup brown sugar then add 1 cup chopped walnuts. Bake additional 10 minutes. Cool on wire rack. Refrigerate several hours or overnight. Garnish with whipped cream and walnuts if desired.