Mix crumbs,nuts, and butter into a food processor, and pulse until completely blended. Press mixture onto bottom and 1 inch up side of a 9-inch springform pan. BEAT cream cheese, and sugar with mixer until blended. Add canned pumpkin, spice, and vanilla; mix well. Add eggs, one at a time, mixing after each. Pour into springform pan. BAKE 1 hour 20 minutes or until center is almost set. Loosen cake from rim of pan, cool before completely removing rim. Refrigerate at least 4 hours, however I usually make it the night before, it taste better when it sits overnight. Serve with cool whip and a sprinkling of nutmeg to be fancy.