Preheat your oven to 350°F (175°C).

In a mixing bowl, combine crushed graham crackers and melted butter. Press the mixture into the bottom of a springform pan.

Bake the crust for 10 minutes, then allow to cool.

In a large mixing bowl, beat cream cheese and sugar until smooth. Add pumpkin puree, eggs, cinnamon, and nutmeg, blending until smooth.

Pour the filling over the cooled crust. Bake at 325°F (163°C) for 50-60 minutes until edges are set.

Cool at room temperature for 1 hour, then refrigerate for at least 4 hours, preferably overnight.