Spicy Pumpkin Milnot Cheese Cake

Dissolve gelatin using one of the methods show in the link below,  No lumps please!
2 Envelopes Knox gelatin
Knox Gelatin Basics

1 8-oz. pkg. cream cheese
1 cup brown sugar (packed)

1/2 cup sugar
1 15 oz. can pumpkin (NOT pie mix)

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1/8 teaspoon ground cloves ***Optional

1/4 teaspoon ground ginger
1 12-oz. can MILNOT, whipped

Crust

2 cups Graham Cracker crumbs

2 tablespoons sugar
1/3  cup butter or margarine, melted

Mix Graham Cracker crumbs, sugar  and melted butter together; pack 2/3 of mixture on bottom and sides of spring form pan or a 9x13x2-inch pan (or larger). Put in refrigerator until filling is ready.

Mix the gelatin and 2 tablespoons of sugar then dissolve gelatin in boiling water. Chill until slightly thickened.
Cream together cheese and sugars; gradually start adding spices and pumpkin; add gelatin and blend well.
Fold in stiffly whipped MILNOT.

I whipped the Milnot at room temp. (This can be done with electric mixer.)  Do not add anything while whipping, it will break.

Add filling and sprinkle with remaining crumbs. Chill several hours (or overnight).  This can also be frozen.  Set out 20 to 30 minutes prior to serving.
Cut or slice and serve plain or garnished with brown sugar candied pecans.
Serves 12-16

*** I used ground cloves in this recipe, thought it might be a little over powering for such a light cheese cake.