Crust:
 3/4 cup graham wafer crumbs
 1/2 cup finely chopped pecans
 1/4 cup brown sugar
 3 tbsp butter or margarine
 
 Filling:
 3 (250g) pkg cream cheese, softened
 1/2 cup brown sugar
 1/2 cup granulated sugar
 3 eggs
 1 1/2 cups (375 ml) canned pumpkin
 1 1/2 tsp cinnamon
 1/2 tsp each nutmeg and ginger
 2 tbsp milk    
 1 tbsp cornstarch
 
 Crust: Combine ingredients.  Press firmly onto bottom and 1/2 inch up side
 on 9 inch springform pan; chill.
 
 Filling:  In a large bowl, using electric mixer, beat cream cheese and sugars
 until smooth.  Beat in eggs, one at a time, until just blended.  Beat in
 pumpkin, spices, mild and cornstarch until thoroughly combined.  Pour into
 pan.  Bake at 350 degreesF for 50 to 55 minutes, or until center of cake is
 just set.  Remove cake form oven and run knife around sides of pan.  Cool at
 room temperature. Chill, covered, overnight.