Preheat over to 325F. Grease a 10" springform pan and double wrap the bottom securely with heavy-duty foil. In a small bowl combine the crust ingredients and press into the bottom of the pan and 1" up the sides.

In a large bowl of a stand mixer beat the cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon, cloves, and nutmeg until mixed well. Beat in the eggs on low speed. Pour the mixture over the crust. Place the springform pan in a cookie sheet or pan with sides and fill with 1" of hot water.

Bake for 1 hour. Mix the streusel ingredients together by first combining the sugar and butter and then stirring in the walnuts. Place carefully on top of the hot cheesecake and bake for a further 30 min. longer or until the center is still slightly jiggly but mainly set. While still hot run a knife around the pan and then let cool further for 1 hour. Refrigerate covered overnight. Remove the sides of the pan to serve.