3/4 Cup Graham Cracker Crumbs -- --Or--

3/4 Cup Vanilla Wafer Crumbs

1/2 Cup Walnuts -- ground

6 Tablespoons Melted Butter

2 Pounds Cream Cheese -- softened

1 1/2 Cups Sugar

1/3 Cup Flour

2 Teaspoons Cinnamon

1 Teaspoon Nutmeg

1/2 Teaspoon Ground Cloves

1/4 Teaspoon Ground Allspice

6 Large Eggs

1 1/2 Cups Pumpkin Puree -- (14 1/2 oz.)

Whipped Cream ----topping---- 1/3 cup brown sugar -- firmly packed

1/3 cup whipping cream

1/2 cup pecans -- roasted and chopped

Prepare 9" springform pan (butter sides and bottom). Combine graham or vanill a wafer crumbs, walnuts, melted butter and press up sides and on bottom of pan . Chill. In large bowl, beat cream cheese until light. Gradually add sugar, fl our and spices. Beat in eggs, 1 at a time, blending well. Add pumpkin puree an d blend well. Pour batter into chilled pan and bake in center of oven at 325 F for 90 minutes. Turn off heat and let cake stand for 30 min. with door open. Cool on rack and then chill for 2 hours and top with praline. S nutty Praline Topping: In a small saucepan, combine sugar and cream. Over medi um heat, cook and stir until sugar dissolves. Simmer 5 minutes or until thick ened. Remove from heat; stir in nuts. Keep stirring until praline becomes a b it stiff -then pour onto chilled cheesecake. erve with whipped cream.