Walnut Pumpkin Cheesecake

Ingredients:

Cake:

2 1/4 cups crushed ginger snap cookies

6 tablespoons butter, melted

3 (8 ounces) packages, softened cream cheese

3/4 cup sugar

3/4 cup brown sugar

5 eggs

1 (16 ounce) can pumpkin

1 3/4 teaspoon pumpkin pie spice

1/4 cup heavy cream

Walnut topping:

6 tablespoons softened butter

1 cup brown sugar

1 cup walnuts, coarsely chopped

Directions:

Blend crushed cookies and butter.  Press firmly into greased 9" springform pan on bottom and up the sides.  Beat cream cheese in mixing bowl until smooth.  Add sugars, gradually.  Beat in eggs one at a time, mixing until light and fluffy.  Beat in pumpkin and pumpkin pie spice.  On low speed, blend in heavy cream.  Pour into prepared pan.  Bake at 325 for 1 hour and 35 minutes.  Remove cake from oven.  Sprinkle with walnuts topping.  Bake an extra 10 minutes.  Garnish with whipped cream and pecan halves when cooled.