Crust:

    2 cups crushed graham crackers, Or 2 cups crushed vanilla cookies,

       Or crushed ginger snap cookies

    1 1/2 teaspoon cinnamon

    1/3 cup melted butter

 

   Filling;

    1 1/2 cup sugar

    1/4 cup brown sugar

    4 – 8 oz. packages cream cheese

    3 Tablespoons flour

    2 teaspoons cinnamon

    1 1/4 teaspoons ground ginger

    1/4 teaspoons ground cloves

    1 – 15 oz. can pumpkin or equivalent fresh cooked pumpkin

    4 eggs

    1 Tablespoon vanilla extract

 

  Preheat oven to 325F.

  Mix 1 1/2 tsp. cinnamon and crushed graham crackers or cookies together.

 Add melted butter and mix until well blended. Using fingers, press crust

 mixture into bottom and 2/3 of the way up the sides of a 9 inch

 springform pan. Bake crust for about 6 minutes until set.

  Mix the cream cheese and sugars together until smooth. Stir together the

 flour and spices and mix this into the cream cheese mixture. Beat the

 eggs into the cream cheese mixture one at a time. Beat in the pumpkin

 and vanilla.

  Pour filling into the pre-baked crust and bake for about 1 1/2 hours or

 until a cake tester comes out clean. Cool completely, then cover and

 refrigerate for at least two hours (or overnight) before serving.