Preheat oven to 350 F. In a medium bowl, combine graham crumbs, melted butter, and 1 tablespoon sugar just until moist and crumbly. Pour mixture into an 8-inch springform pan. Press the crumbs onto the base of the pan, extending about a couple of inches up the sides. Bake for 7 minutes and set aside.
In a large mixing, bowl beat together the cream cheese, sugar, spices, vanilla extract and pumpkin puree. Add the eggs and beat just until incorporated. Pour into prepared crust and bake for 45 minutes or just until set.
Cool to room temperature and refrigerate for 3 hours to overnight. Topped with whipped cream to serve.
Adapted from Kraft Recipes