1 1/2 c. graham cracker crumbs
2 tbsp. granulated sugar
1/2 c. butter, melted

Preheat oven to 350 degrees. Grease bottom and sides of 10 inch spring from pan. Make crust by combining all ingredients. Press crust into pan.

FILLING:

32 oz. cream cheese, room temperature
1 1/4 c. granulated sugar
4 eggs
2 tsp. vanilla extract
1 tsp. grated lemon peel
1 1/2 c. mashed pumpkin
1/4 c. heavy cream
1 1/2 tsp. cinnamon
1 1/2 tsp. ginger
3/4 tsp. nutmeg

Cream together cheese and sugar. Add eggs one at a time and beat well. Add remaining ingredients and mix well. Pour into prepared crust. Bake 60 minutes. Turn off heat. Let cake stay in oven 60 minutes more. Remove and refrigerate 3 hours or overnight.