1/2 c. melted butter
1/2 c. ground gingersnaps
1/4 c. ground walnuts
1/2 c. sugar

FILLING:

4 (8 oz.) pkgs. cream cheese
1 1/2 c. firmly packed brown sugar
5 eggs
1/4 c. flour
1 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. nutmeg
1/4 tsp. salt
1 (16 oz.) can pumpkin

Mix gingersnaps, walnuts, sugar and melted butter. Press mixture in bottom and 1/2 inch up side of a 10 inch springform pan. Bake crust at 350 degrees for 15 minutes.

Beat cream cheese and sugar; add eggs one at a time. Sift flour, cinnamon, ginger, nutmeg and salt. Blend well. Beat in pumpkin. Pour mixture into springform pan with toasted crust.

Bake in center of oven at 325 degrees for 1 1/2 hours or until center is firm and cake pulls away from sides. Keep in mind that cake will puff up and gradually fall as it cools. Top with whipped cream as desired.