Pumpkin Cheesecake

So devilishly good...inspired by my mother.

Crust:
1/3 cup butter
1/4 cup sugar
1 1/4 cup crushed graham crackers (about 8)
(can also use gingersnaps and/or nuts)

Melt butter, stir in sugar, add grahams, and mix well. Chill until form or bake at 375 4-5 minutes. Chill before filling.

Filling:
2 (8oz) packages cream cheese, softened
1/2 cup white sugar
1/2 tsp vanilla
2 eggs
1/2 cup pumpkin puree
1/2 tsp ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

1. Preheat oven to 325
2. In a large bowl, combine cream cheese, sugar, and vanilla.  Beat until smooth.  Blend in the eggs, one at a time.  Remove 1 cup of the batter and spread into bottom of crust, set aside.
3. Add pumpkin, cinnamon, cloves, and nutmeg to the remaining batter and stir gently until well blended.  Carefully spread over the batter in the crust. 
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set.  Allow to cool, then refrigerate for 3 hours, or overnight.  Cover with whipped topping before serving.

Topping:
1 1/2 oz butter
1/3 cup brown sugar
corn syrup
1/2 cup chopped pecans

Melt butter in sauce pan. Mix in brown sugar and corn syrup and pecans. Spoon onto firmed cheesecake.