Topping:
	3/4 cup firmly packed golden brown sugar
	6 tbsp butter - chilled
	1 1/2 cups chopped pecans

Cheesecake:
	6 tbsp butter - melted
	1 cup sugar
	1 1/2 cups graham cracker crumbs
	24 ounces cream cheese - at room temperature
	3/4 cup firmly packed golden brown sugar
	5 large eggs
	1 pound canned solid pack pumpkin
	1/2 cup whipping cream
	1/2 tsp ground cinnamon
	1/2 tsp ground nutmeg
	1/4 tsp ground cloves

Directions:

For topping: Place sugar in small bowl. Add butter and cut in until mixture resembles coarse meal. Stir pecans into mixture. Set aside.

For cheesecake: Blend crumbs, 1/4 cup sugar and butter in medium bowl. Press crumb mixture in bottom and up sides of 9x2 1/2-inch springform pan. Chill. Preheat oven to 325F.

Using electric mixer, beat cream cheese in large bowl until smooth. Mix in remaining 3/4 cup sugar and brown sugar. Add eggs one at a time and beat until fluffy.

Blend in pumpkin, cream, cinnamon, nutmeg and cloves. Pour into crust. Bake until center no longer moves when pan is shaken, about 1 1/2 hours. Sprinkle topping over cheesecake. Bake 15 minutes.

Transfer to rack to cool. Cover and refrigerate overnight.

Thinking about a cooking class?

Have you ever thought about learning how to cook stuffed chile relleno or to make that perfect Baked Alaska? How about learning to paint?

Perhaps you are interested in making wine? We would like to know what your level of interest would be in this.

Wouldn't it be great to stay at a resort and spend part of your vacation taking painting classes. Making wine? Let us know your thoughts. Please send your emails to owner@aviawest com.