Combine crumbs, sugar, and melted butter. Place crumb mixture into 10-inch springform pan (bottom only). Bake for 8-10 minutes at 325 Fahrenheit.
Pumpkin Cheesecake Filling:
Soften cream cheese to creamy consistency. Add sugar and
egg yolks, mix well. Slowly add light cream, spices, salt, vanilla, and
pumpkin mix. Last, add sifted flour. Beat mixture until thick and creamy.
Pour mixture into springform pan and bake in water bath at 325 Fahrenheit
for 1 1/2 hours or until center of the cake is firm. Remove from oven
and cool at room temperature. Unmold from springform pan, refrigerate.