Combine cookie crumbs and butter; press into bottom and 1 inch up sides of lightly greased 12-inch springform pan. Chill while preparing filling.
Preheat oven to 300°F. Beat cream cheese at medium speed with electric mixer until creamy; gradually add sugar, beating well. Add eggs, beating well. Stir in cinnamon, nutmeg, vanilla and pumpkin. Pour into prepared crust.
Bake 1 1/2 hours. Cool on wire rack, cover and chill at least 8 hours.
Combine whipped topping and nutmeg; serve on top of cheesecake, if desired.
*1 (15-oz.) can pumpkin may be substituted for fresh pumpkin
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