Pumpkin Cheesecake

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Pumpkin Cheesecake
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.