Pumpkin Cheesecake - cooking recipe

Ingredients

1 c. graham cracker crumbs
1/2 c. gingersnap cookie crumbs
3 packets Equal
sweetener or 1 tsp. Equal
for Recipes or 2 Tbsp. Equal@ Spoonful
5 Tbsp. margarine, melted
2 (8 oz.) pkg. fat-free cream cheese, softened
1 (8 oz.) pkg. reduced-fat cream cheese, softened
1 c. canned pumpkin
2 eggs
2 egg whites
24 packets Equal
sweetener or 7 1/4 tsp. Equal
for Recipes or 1 c. Equal
Spoonful
2 Tbsp. cornstarch
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves

Preparation

Mix graham cracker and gingersnap crumbs, 3 packets Equal| and melted margarine in bottom of 8 or 9-inch spring-form pan; reserve 2 tablespoons crumb mixture.
Pat remaining mixture evenly on bottom and 1/2-inch up side of pan.
Bake in preheated 350\u00b0 oven until crust is lightly browned, about 8 minutes.
Cool on wire rack.
Reduce oven temperature to 300\u00b0.