Pumpkin Cheesecake

2 Tblsp unsalted butter, softened
1/4 cup graham cracker crumbs
1/4 cup finely chopped pecans
2# cream cheese, softened
1 1/2 cups sugar
1/3 cup flour
1 1/2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
6 eggs
2 cups pumpkin (I use the large can--it makes one cheesecake and one regular pie)

Butter bottom and sides of 9# springform pan. Coat with crumbs and nuts. Chill. Heat oven to 325. Beat cream cheese in large bowl until light and fluffy. Beat in sugar, flour, and spices. Add one egg at a time, beating well after each one. Fold in pumpkin. Pour batter into pan. Bake 1 1/2 hours. Cake will be firm around edges and soft in center.