<b>Pumpkin Cheesecake</b>

1 1/2 cups graham cracker crumbs (about 6 ounces crackers)
6 tablespoons butter, melted
3 (8 ounces each) packages cream cheese
3/4 cup granulated sugar
3/4 cup brown sugar
5 eggs
1 pound canned pumpkin
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 cup heavy creamTopping6 tablespoons butter, melted
1 cup brown sugar
1 cup chopped walnuts
Heat oven to 325 degrees.Combine graham cracker crumbs and butter. Press into bottom of 9 or 10-inch springform pan. Chill in refrigerator.Beat cream cheese in mixer until fluffy; add granulated and brown sugar, beating until creamy. Add eggs, one at a time, beating after each addition. Add pumpkin, cinnamon, nutmeg and cloves, mix well. On low speed beat in heavy cream. Pour into pan and bake 1 hour 35 minutes.In the meantime, in a medium bowl, combine butter, brown sugar and walnuts. Remove cheesecake from oven; spoon on topping. Bake 15 minutes more. Refrigerate 7 to 8 hours before serving.Serves four.Nutrition values per serving: 607 calories, 37 g fat (19 g saturated), 62 g carbohydrates, 2 g fiber, 10 g protein, 173 mg cholesterol, 303 mg sodium.