Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           graham cracker crumbs -- --or--
     3/4  cup           vanilla wafer crumbs
     1/2  cup           walnuts -- ground
   6      tablespoons   melted butter
   2      pounds        cream cheese -- softened
   1 1/2  cups          sugar
     1/3  cup           flour
   2      teaspoons     cinnamon
   1      teaspoon      nutmeg
     1/2  teaspoon      ground cloves
     1/4  teaspoon      ground allspice
   6      large         eggs
   1 1/2  cups          pumpkin puree -- (14 1/2 oz.)
                        whipped cream

Preparation:

Prepare 9" springform pan (butter sides and bottom). Combine graham or vanilla wafer crumbs, walnuts, melted butter and press up sides and on bottom of pan. Chill. In large bowl, beat cream cheese until light. Gradually add sugar, flour and spices. Beat in eggs, 1 at a time, blending well. Add pumpkin puree and blend well. Pour batter into chilled pan and bake in center of oven at 325 F for 90 minutes. Turn off heat and let cake stand for 30 min. with door open. Cool on rack and then chill for 2 hours for about 2 hours. Serve with whipped cream.