1 1/4 c. ginger snap cookie crumbs (about 20 - 2 inch cookies)
1/4 c. butter
3 (8 oz.) pkgs. cream cheese
1 c. sugar
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 (16 oz.) can pumpkin
4 eggs
2 tbsp. sugar
12 walnut halves (optional)

350 degree oven. Mix cookie crumbs and butter. Press into spring pan. Bake 10 minutes. Reduce oven to 300 degrees.

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