1 pkg. (4 oz.) zwieback toast, crushed (to make about 1 1/3 c.)
8 tbsp. unsalted butter, divided
1 c. granulated sugar, divided
3 pkg. (8 oz.) cream cheese, softened
1 1/4 c. light brown sugar, packed, divided
5 lg. eggs
1 can (16 oz.) pumpkin
1 1/4 c. whipping cream, divided
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
1/8 tsp. ginger
1/8 tsp. cloves
1 c. chopped walnuts or pecans
1/2 tsp. vanilla

In small bowl, combine Zwieback crumbs, 6 tablespoons of the melted butter and 2 tablespoons of the granulated sugar. Press onto bottom of 10 inch diameter by 3 inch deep springform pan. Chill crust in refrigerator while preparing filling.

In large mixing bowl, beat cream cheese with electric mixer on medium speed until fluffy, about 3 minutes. Gradually beat in 3/4 cup of the granulated sugar and 3/4 cup of the brown sugar. Beat in eggs, one at a time. Stir in pumpkin, 1/4 cup of the cream, cinnamon, nutmeg, allspice, ginger and cloves. Pour into chilled crust.

Combine remaining 1/2 cup brown sugar and remaining 2 tablespoons butter with nuts. Sprinkle over top of cheesecake. Bake in preheated 325 degree oven 1 hour and 40 minutes, or until center tests done with a toothpick. Cool in pan on wire rack about 30 minutes. Use knife to loosen cheesecake from sides of pan. Remove sides of pan. Cover and refrigerate until serving time.

In deep, chilled (non-plastic) bowl, whip remaining 1 cup whipping cream with electric mixer and chilled beaters on medium-high speed about 2 minutes. Add remaining 2 tablespoons granulated sugar and beat until cream forms soft peaks. Gently fold in vanilla with spatula. Serve atop wedges of cheesecake. Makes 20 servings.