(This one is great in the fall and is most delicious.)

Preheat oven 325 degrees.

CRUST:

6 oz. Zwieback toast, crushed OR
6 oz. gingersnaps, crushed
1/4 c. sugar
6 tbsp. butter, melted

FILLING:

3 (8 oz.) pkgs. softened cream cheese
1/2 c. sugar
1 c. light brown sugar
4 lg. eggs
1 can (1 lb.) pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 c. heavy cream

NUTTY TOPPING:

6 tbsp. butter
1 c. light brown sugar
1 c. coarsely chopped pecans

Crust: Toss crust ingredients together. Press firmly and evenly over bottom and up the sides of lightly buttered 9 inch springform pan. Chill.

Filling: Beat cream cheese until very smooth with electric mixer. Gradually add sugars until well mixed. Beat in eggs, one at a time. Beat in pumpkin, spices, and 1/4 cup heavy cream. Pour into prepared pan. Bake 1 hour 40 minutes.

Meanwhile prepare topping: Combine butter with sugar mixing by hand until crumbly. Blend in nuts. At end of baking time, remove cake from oven. Sprinkle with topping; bake another 10 minutes. Cool at least 1-2 hours, then refrigerate several hours. Garnish with whipped cream.