2 cups graham cracker crumbs
1/3 cup sugar
8 tablespoons melted butter
2 pounds cream cheese, room temperature
1 – 14oz. can pumpkin puree
¾ cup sugar
2 teaspoons ground Bisschopswijn Mulling Spices 
1 tablespoon lemon juice
½ teaspoon vanilla
1 teaspoon almond extract
4 eggs

Mix crust ingredients and press inside the bottom and sides of a nine or ten inch spring form pan. Set aside. Combine all ingredients, except the eggs, in the bowl of a mixer and beat at low speed until smooth. Lower mixer speed and add one egg at a time until well mixed. Pour the filling into the prepared crust. Bake at 375 degrees for 45 minutes, reduce temperature to 350 degrees and bake 25 minutes more. Remove from oven and cool, chill overnight before serving.