Pumpkin Cheesecake

Crust:
2/3 cup butter, melted
3 tablespoons sugar
2 cups graham wafer crumbs
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Filling:
2 packages (8 oz. each) cream cheese, softened
2/3 cup sugar
1/4 cup flour
4 large eggs
2 cups canned pumpkin
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon allspice

Crust:
Combine all crust ingredients. Press into the bottom and up sides of a 9" springform pan.

Filling:
In a large mixer bowl, beat cream cheese and sugar until light and fluffy. Beat in flour and add eggs one at a time while beating. Stir in pumpkin, cinnamon, nutmeg, and allspice. Pour over crust.

Bake at 350 degrees F. for about 1 hour and 20 minutes, until the centre is raised and set. Let cool to room temperature. Refrigerate over night.