Beat together cream cheese, sugar & flour with an electric mixer until smooth,& add whole eggs, 1 at a time, beating n low speed until each ingredient is incorporated & scraping down bowl between additions.
Transfer 2 1/2 cups filling to another bowl and beat yolks, spices and pumpkin into remaining filling until smooth.
Put springform pan with crust in a shallow baking pan. Pour half of pumpkin filling into crust, then half of plain.
Repeat procedure with remaining fillings ( springform pan will be completely full), drizzling the plain so that some of pumpkin filling is still visible.
Gently swirl a small spoon once through batters ina figure eight pattern without touching crust.
Bake in baking pan (to catch drips) in middle of oven for 12 minutes or until puffed.
Reduce heat of oven to 200 and bake 30 minutes (do not open oven).
Dome a piece of lightly oiled foil over cake and continue baking until mostly firm, center will still be slightly wobbly when pan is gently shaken, about 1 hour more.
Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack.
Chill loosely covered, at least 6 hours. Remove side of pan and transfer cake to plate. Bring to room temperature before serving.
To make the CRUMB CRUST: stir together the crumb crust ingredients & press onto bottom & 1 inch up side of a buttered 24 centimeter springform pan. Fill right away or chill up to 2 hours.