Pumpkin Cheesecake

1 1/2 C graham cracker crumbs
1 C sugar
6 Tbsp melted butter
3 8-oz packages cream cheese, room temperature
3/4 C packed brown sugar
5 eggs
1 lb canned solid pack pumpkin
1/2 C whipping cream
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves

Blend crumbs, 1/4 cup sugar, butter.  Press mixture on bottom and up sides
of 9x2 1/2 in springform pan.  Chill.

Preheat oven to 325F.  Beat cream cheese until smooth.  Mix in remaining 3/4 C
sugar and brown sugar.  Add eggs, 1 at a time, and beat until fluffy.  Blend
in pumpkin, cream, cinnamon, nutmeg, and cloves.  Pour into crust.  Bake until
center no longer moves when pan is shaken, about 1 1/2 hours.  Cool on rack
and then refrigerate overnight.