• 1 1/2 cups graham cracker crumbs
• 1 cup sugar
• 6 Tablspoons melted butter
• 24 oz cream cheese, room temperature
• 3/4 cup packed brown sugar
• 5 eggs
• 1 pound canned solid pack pumpkin
• 1/2 cup whipping cream
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves

Blend crumbs, 1/4 cup sugar, and butter. Press mixture on bottom and up the sides of a 9 x 2 1/2 springfrom pan. Chill.

Preheat oven to 325 degrees. Beat cream cheese until smooth. Mix in remaining 3/4 cup sugar and brown sugar. Add eggs one 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.