Low Fat Pumpkin Cheesecake

Instructions

1. Preheat oven to 400° F.
2. Place the cookies in a food processor; pulse until finely ground. Add the butter; pulse 10 times or until mixture resembles coarse meal.
3. Firmly press the mixture into the bottom of a 9-inch springform pan coated with nonstick spray. Bake for 10 minutes; cool on wire rack.
4. Reduce the oven temperature to 325° F.
5. In a large bowl, use an electric mixer to beat the cream cheeses at high speed until smooth. Add the granulated sugar and next 8 ingredients (through vanilla), beating well. Add the eggs, 1 at a time, beating well after each addition. Add the pumpkin; beat well.
6. Pour the filling into the prepared crust; bake at 325° for 1½ hours or until almost set. (The cheesecake is done when the center barely jiggles when the pan is touched).
7. Remove the cheesecake from the oven; run a knife around the outside edge. Cool to room temperature; cover and chill at least 8 hours.