Instructions: Preheat oven to 425 degrees.

FOR THE CRUST: In a bowl, combine gingersnap crumbs, walnuts, brown sugar, ginger, cinnamon and butter; press mixture into the bottom of a 9" or 10" spring-form pan. Chill while preparing batter.

FOR THE BATTER: In a mixing bowl, beat cream cheese on slow speed of an electric mixer until smooth. Add eggs and egg yolks; blend on low speed until a smooth batter is formed. Add pumpkin, flour, cinnamon, ginger, mace, cloves, vanilla and milk, mixing and scraping sides and bottom of mixing bowl frequently, until smooth. Pour batter into prepared pan; bake 15 minutes. Lower the oven temperature to 225 degrees; continue baking 60-75 minutes, or until cake seems firm in the center. Leave cake in the oven; turn off heat; allow cake to come almost to room temperature. Cover lightly with waxed paper; refrigerate overnight.

Place gingersnap halves around edge of cake; sprinkle center with nutmeg and nuts. Serve, garnished with whipped cream.

Prep.Time: 40 minutes 1-1/4 hour baking

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