This recipe is courtesy of a Taste of Home magazine. I liked the graham cracker crust quite a bit, but a gingersnap crust was also suggested.

Filling

• 3 8 oz. pkgs cream cheese, softened
• 1 15 oz. can pureed pumpkin
• 3⁄4  cup sugar
• 3⁄4  cup dark brown sugar
• 1⁄4 cup heavy whipping cream
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 5 eggs, lightly beaten

Crust

• 2 cups graham cracker crumbs
• 1⁄4 cup sugar
• 6 tablespoons melted butter

Topping

• 1 cup chopped walnut
• 1 cup packed dark brown sugar
• 6 tablespoons softened butter

Preheat oven to 325°. For crust, combine crumbs and sugar in a medium bowl. Add melted butter and combine. Press down flat into a 9” spring-form pan that has been wrapped in foil. Set aside. For filling, beat cream cheese and sugars until smooth. Add pumpkin puree, cream, cinnamon and cloves until blended. Add eggs; beat together on low until just combined. Pour into crust. Place in a large baking pan, adding 1” of hot water to the pan and bake for 60 minutes. For topping, combine ingredients and sprinkle of over hot cheesecake. Bake 30 minutes longer or until center is just set. Remove springform pan from water bath. Cool on wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.