Crust:
1/2 cup gingersnap crumbs
1 Tbs. butter

Combine the gingersnap crumbs and butter until they have the consistency of wet sand. Press the mixture onto the bottom and partially up the sides of a well-buttered springform pan. Chill until ready for filling.

Filling:
2 lbs. cream cheese, softened
1 1/2 cups granulated sugar
1/3 cup all-purpose flour, sifted
1 1/2 tsp. ground cinnamon
1 tsp. grated nutmeg
1 tsp. ground cloves
1/4 tsp. allspice
1/8 tsp. salt
6 eggs
2 cups pumpkin puree

In a large bowl, beat the cream cheese, sugar, flour, cinnamon, nutmeg, cloves, allspice, salt and eggs until smooth. Add the pumpkin puree and continue to beat until very smooth. Pour the mixture into the chilled crust and bake in a preheated 325ºF oven for 1 1/2 hours. Turn off the oven and let the cake stand in the open oven for 30 minutes. Transfer to a wire rack and let cool completely. Cover with plastic wrap and place in the refrigerator for at least 6 hours.

Topping:
1 cup heavy cream
1/2 cup chopped pecans

Before serving, carefully remove the sides of the springform pan. In a chilled bowl, whip the heavy cream and spread it over the top of the cake. Sprinkle the chopped pecans on top of the whipped cream. Transfer the cake to a serving dish and serve.

This particular cheesecake tastes better with age. I would recommend making it at least two days in advance and not putting the topping on it until you are ready to serve it.