Gingersnap-crusted Pumpkin Cheesecake

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Tassel Estate in Wylie, Texas in 1986.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1¼ cups gingersnap cookie crumbs
 * ¼ cup butter melted
 * 24 ounces cream cheese softened
 * 1 cup sugar
 * 1 teaspoon cinnamon
 * 1 teaspoon ginger
 * ½ teaspoon cloves
 * 16 ounce can pumpkin
 * 4 eggs
 * 2 tablespoons sugar
 * 12 walnut halves
 * ¾ cup chilled whipping cream

Directions

 * 1) Heat oven to 350°F.
 * 2) Mix cookie crumbs and butter then press evenly into spring form pan.
 * 3) Bake 10 minutes then cool.
 * 4) Reduce oven temperature to 300.
 * 5) Beat cream cheese, 1 cup sugar, cinnamon, ginger and cloves in bowl on medium until smooth.
 * 6) Add pumpkin then beat in eggs one at a time on low speed and pour over crumb mixture.
 * 7) Bake for 1¼ hour the cover and refrigerate at least 3 hours but no longer than 48 hours.
 * 8) Loosen cheesecake from side of pan then remove side of pan.
 * 9) Beat whipping cream in chilled bowl until stiff.
 * 10) Spread whipped cream over top of cheesecake then arrange walnuts on top.
 * 11) Refrigerate any remaining cheesecake immediately.