Pumpkin Cheesecake

I found this recipe probably 15 years ago and have made it several times for Thanksgiving dessert. It is supposed to be the Cheesecake Factory's recipe. It is delicious and always gets rave reviews!

1 1/2 cups graham cracker crumbs
5 tbsp butter, melted
1 cup + 1 tbsp sugar
24 oz. cream cheese, softened
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
whipped cream

Preheat the oven to 350. Make the crust by combining the graham cracker crumbs w/ the melted butter & 1 tbsp. sugar in a medium bowl. Stir well enough to coat all of the crumbs w/ the butter, but not so much as to turn the mixture into paste; keep it crumbly. Press the crumbs onto the bottom and 2/3 up the sides of a springform pan. Bake the crust for 5 minutes, then set aside until you're ready to fill it.

In a large mixing bowl, combine the cream cheese, 1 cup sugar and vanilla. Mix w/ electric mixer until smooth. Add the pumpkin, eggs and spices and continue to beat until smooth and creamy. Pour the filling into the pan. Bake 60-70 minutes. The top will turn a bit darker at this point. Remove from oven and allow to cool before putting in the fridge to chill. Serve chilled with whipped cream.