Combine crumbs and butter; press onto bottom and sides of 9-inch spring-form pan.
Bake at 400 degrees for 5 minutes.
Reduce oven temperature to 350 degrees.
Combine softened cream cheese and 3/4 cup sugar, mixing at medium speed of electric mixer until blended well.
Blend pumpkin, spices and salt.
Add the 2 eggs, one at a time, mixing well after each addition.
Pour mixture into pastry-lined pan; smooth surface of filling to edge of crust.
Bake at 350 degrees for 50 minutes.
Loosen cake from rim of pan; cool before removing rim.
Garnish with whipped cream if desired (just before serving).