For the graham cracker crust – 1. Preheat oven to 325F. 2. Mix graham cracker crumbs, sugar, and melted butter in a small bowl. 3. Pour crumb mixture into an 8″ – 9.5″ pie pan and press it firmly in the bottom of the pan and a little bit up the sides of the pan. 4. Bake for 10 minutes. Remove from oven and allow to cool. For the cheesecake filling – 1. Leave oven on, after baking the crust. 2. In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 1/2 cups of batter and spread into the bottom of the crust; set aside. 3. Add pumpkin, cinnamon, cloves, and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. 4. Bake in the preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Enjoy with a mug of hot coffee or tea. YUM!