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1
Preheat oven to 425 degrees F.
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2
For the crust: Put the graham crackers in a food processor and process until all the pieces are broken down to a sand-like consistency.
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3
Add the nuts and process until they are completely combined with the graham crackers.
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4
With the processor on, pour the butter in a slow steady stream, until the mixture looks bound together.
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5
Press the crust evenly into the bottom and a little up the sides of a 9-inch springform pan.
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6
Set aside.
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7
For the filling: In a large bowl, mix together; cream cheese, sugar, eggs, and yolks.
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8
Add cinnamon, flour, cloves, and ginger.
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9
Blend together.
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10
Add cream and vanilla, and blend well.
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11
At this point, reserve 1/4 cup of the mixture.
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12
Add the pumpkin and blend until the color is even.
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13
Pour the pumpkin filling into the prepared crust.
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14
Take the reserved mixture and create a design on top; a swirl, or pour thin lines across, from top to bottom, then take a knife and working perpendicular to the lines of white filling, run the knife through in similarly spaced lines.
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15
Place on the middle rack of the oven and bake for 15 minutes.
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16
Reduce temperature to 275 degrees F and bake for 1 more hour.
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17
Cool, then chill in the fridge overnight.
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18
Serve with brandied whipped cream.
