Pumpkin Torte Cheesecake - cooking recipe

Ingredients

24 crushed graham crackers (2 1/2 c.)
1/3 c. sugar
1/2 c. butter or oleo
4 eggs
1 1/2 c. sugar
2 (8 oz.) pkg. cream cheese, softened
1 (29 oz.) can pumpkin
3 egg yolks (set whites aside for later)
1/2 c. sugar
1/2 c. milk
1/2 tsp. salt
1 Tbsp. cinnamon (or more)
1 Tbsp. pumpkin pie spice or allspice
2 pkg. plain Knox gelatine
chopped nuts

Preparation

For crust, mix graham crackers, 1/3 cup sugar and oleo.
Put into a 9 x 13-inch pan.
Beat eggs.
Mix with 1 1/2 cups sugar and cream cheese.
Pour into crust.
Bake at 350\u00b0 for 20 minutes. Cool completely.
While crust is baking, put in large saucepan the pumpkin, egg yolks, 1/2 cup sugar, 1/2 cup milk, salt, cinnamon and pumpkin pie spice.
Cook together for 15 to 20 minutes on low heat.
Remove from heat and add Knox gelatine that has been dissolved in 1/4 cup water.
Mix well.
Cool completely.
Beat egg whites with 1/4 cup sugar until stiff.
Fold into cooled pumpkin mixture and spread over cheesecake.
Spread 1 (12 ounce) Cool Whip and sprinkle with chopped nuts.