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Heat oven to 325. Mix crumbs, nuts and butter; press onto bottom and inch up side of 9-inch springform pan. Beat cream cheese and sugar with mixer until blended. Add pumpkin, spice, vanilla; mix well. Add eggs, 1 at a time, mixing after each just until blended. Pour into crust. Bake 1 hour and 20 min. to 1 hour and 20 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours. Serve with a dollop of coll whip and a dusting of nutmeg.
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