1 c. graham cracker crumbs (about 20 sq.)
1/2 c. finely chopped pecans or walnuts
1/3 c. unsalted butter, melted
1/4 c. sugar

Use less if you wish to line the bottom of the pan only.

FILLING:

4 (8 oz.) pkg. cream cheese, room temperature
6 eggs, room temperature
1 (15-16 oz.) can pumpkin
1 3/4 c. sugar
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. salt

Preheat oven to 325 degrees. In blender or food processor, grind graham crackers to fine crumbs. In a bowl, mix crumbs and remaining crust ingredients with a fork until well blended. Pour into a 9-10 inch springform pan. Using back of spoon, press crumbs onto bottom and up sides of pan to within 1 inch from top. Set aside.

In a large bowl, beat the cream cheese at medium speed until smooth. Add remaining ingredients and beat at high speed for 2 minutes until slightly whipped. Pour into crumb-lined pan. Bake 1 hour and 30 minutes until lightly golden on top. Turn off oven and let cake stand in oven for 60 minutes. Remove cake from oven; cool completely and chill overnight before serving. Makes 16 servings.