Cinnamon Pumpkin Cheesecake

• 2 cups crushed vanilla wafers
• 1/3 cup finely chopped pecans
• 3 tablespoons firmly packed brown sugar
• 1/3 cup Blue Bonnet(R)-stick, melted
• 2 pkgs (8 oz each) Neufchatel cheese, softened
• 1 1/2 cups granulated sugar
• 1 cup canned solid-pack pumpkin
• 1/2 cup reduced fat sour cream
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 4 eggs
• Reddi-wip(R) Original Whipped Light Cream, optional

1. Preheat oven to 350u0b0F. Mix crushed wafers, pecans, brown sugar and Blue Bonnet in medium bowl; press firmly onto bottom and 2 inches up side of 9-inch springform pan.
2. Beat Neufchatel cheese and granulated sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, sour cream, cinnamon and ginger; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust. Place pan on baking sheet.
3. Bake 1 hour 30 minutes, or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool on wire rack before removing rim of pan. Refrigerate at least 4 hours or overnight. Cut into 12 slices to serve. Top each slice with Reddi-wip, if desired. Store leftover cheesecake in refrigerator.

vanilla wafers, pecans, brown sugar, pkgs, sugar, pumpkin, sour cream, ground cinnamon, ground ginger, eggs, reddi

Taken from www.myrecipes.com/recipe/cinnamon-pumpkin-cheesecake (may not work)