Crust
2 packages honey graham crackers (about 20 rectangles)
1 cup walnuts or pecans
1 1/2 sticks butter, melted

Filling
2 packages cream cheese
1 cup sugar
3 large eggs, lightly beaten
3 egg yolks, lightly beaten
2 teaspoons cinnamon
3 tablespoons all-purpose flour
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 cup heavy cream
1 tablespoon pure vanilla extract
1 (15-ounce) can pumpkin
Heavy cream whipped with brandy, for serving

Preheat oven to 425 degrees F.

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. Add the nuts and process until they are completely combined with the graham crackers. With the processor on, pour the butter in a slow steady stream, until the mixture looks bound together. Press the crust evenly into the bottom and up the sides of a 9-inch spring-form pan. Set aside.

For the filling: In a small bowl, mix cinnamon, flour, cloves, and ginger with a fork. Set aside. In a mixer, mix cream cheese and sugar until light and fluffy. Add eggs and yolks one at a time and mix until batter is smooth. Add cream and vanilla, and blend well. Add the pumpkin and spice mixture and blend until the color is even.

Pour the pumpkin filling into the prepared crust. 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. Place on the middle rack of the oven and bake for 15 minutes. Reduce temperature to 275°F and bake for 1 more hour. Cool, then chill in the fridge overnight. Serve with whipped cream.