1. Preheat oven to 375°F.
2. Prepare a springform pan with parchment paper over the bottom (can stick out when closed). Grease sides and bottom and wrap the outside of pan in heavy-duty foil (bottom and sides).
3. Combine crust ingredients well and press evenly into bottom of pan. Bake for 10 min until starting to brown.  Cool.
4. Beat the cream cheese until fluffy.
5. Add spices and sweetener and beat well.
6. Add pumpkin and vanilla and beat well.
7. Add 3 eggs and beat again.
8. Add remaining eggs and cream and beat. Should be smooth.  Pour into pan over crust.
9. Place pan into a large baking pan half filled with boiling water. Lower oven temperature to 325°F.
10. Bake for 60-90 min or until cheesecake is mostly firm.
11. Remove foil and open side of pan. Cool for at least an hour before serving.

*Cream cheese needs to be at room temperature.