Recipe - Pumpkin Walnut Cheesecake

6 ounce Zwieback crackers, crushed
1 cup Sugar
Three fourths cup Brown sugar
6 tablespoon Butter, melted
24 ounce Cream cheese, softened
5 Eggs
16 ounce Pumpkin
1 Three fourths teaspoon Pumpkin pie spice
One fourth cup Heavy cream
Topping:
6 tablespoon Butter, softened
1 cup Brown sugar
1 cup Walnuts, coarsely chopped

Blend zwieback crumbs, One fourth cup sugar, and the 6 tablespoons melted butter.
Press firmly over bottom and up sides of a lightly buttered 9inch
springform pan. Chill. Beat the cream cheese until smooth. Add the Three fourths cup
sugar and the Three fourths cup brown sugar, beating until well mixed. Beat in the
eggs one at a time, until mixture is light and fluffy. Beat in the pumpkin
pie spice and the heavy cream at low speed. Mix in the pumpkin. Pour into
prepared pan. Bake in a slow oven (325) for one hour and 35 minutes. While
pie is baking, mix the topping ingredients (the last 3 ingredients), first
the butter and brown sugar until crumbly, then blending in the nuts. After
the one hour and 35 minutes, remove the pie from the oven. Spread the
topping over it, and return it to the oven for 10 minutes. Remove from oven
and cool on a wire rack. Refrigerate for several hours, or overnight. This
cheesecake is rather large, and incredibly rich. Everyone always wants more
than they can fit in their stomach! And the recipe!
:) Serving suggestion: Some like this garnished with whipped cream and
more walnuts, or with whipped cream and pecans.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini