3 1/2 oz. melted butter
2 c. graham cracker crumbs
1 tbsp. sugar
1 1/2 lbs. cream cheese
1 1/2 c. sugar
1 tbsp. vanilla
9 eggs
3 c. pumpkin puree
1 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
1 tsp. ground cloves

Melt butter and stir in graham cracker crumbs and sugar. Spray a 9 x 13 inch pan. Evenly spread graham crumbs over the surface. Press flat with wide spatula and bake 3 or 4 minutes (350 degrees). Beat cream cheese, sugar, and vanilla until fluffy. Scrape often. Beat in eggs. Scrape often. Remove from the mixture 2 cups. To the remaining mixture, add pumpkin and spices. Blend well and scrap. Pour pumpkin over cooked crust. Stream the white mixture that was removed over the top of pumpkin mixture. With a small spatula, gently swirl the mixture slightly together - DO NOT DISTURB CRUST! Bake 20 minutes at 350 degrees. Turn pan and bake 20 or 30 minutes longer until toothpick is clean.