Deb, graham crackers are good for a spiced pumpkin cheesecake, but add a little to them:
5 oz graham crackers (9 whole crackers), broken into large pieces
3 tb granulated sugar
1/2 ts ground ginger
1/2 ts ground cinnamon
1/4 ts ground cloves
6 tb unsalted butter, melted
Pulse crackers, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened. Turn crumbs into prepared spring form pan and, using hand, spread crumbs into even layer. Using flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use a soup spoon to press and smooth crumbs into edges of pan. Bake about 15 minutes at 325°.