Gingersnap Pumpkin Cheesecake

• 7 tablespoons gingersnap cookie crumbs
• 2 packages (8 ounces each) reduced-fat cream cheese
• 1 package (8 ounces) fat-free cream cheese
• Sugar substitute equivalent to 2/3 cup sugar
• 2/3 cup sugar
• 1 cup reduced-fat sour cream
• 1 cup canned pumpkin
• 1 tablespoon cornstarch
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 large eggs, lightly beaten
• 2 large egg whites, lightly beaten
• 12 tablespoons fat-free whipped topping

1. Sprinkle crumbs onto the bottom of a 9-in. springform pan coated with cooking spray; set aside. In a large bowl, beat cream cheeses until smooth. Add sugar substitute and sugar; beat until smooth. Add sour cream, pumpkin, cornstarch, cinnamon, vanilla, salt and nutmeg; beat until blended. Add eggs and whites; beat on low speed just until combined. Pour into prepared pan.
2. Place on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 325u0b0 for 50-60 minutes or until center is almost set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Remove foil from pan. Refrigerate overnight.
3. Remove sides of pan. Dollop each slice with 1 tablespoon whipped topping. Refrigerate leftovers.

cookie crumbs, cream cheese, cream cheese, sugar substitute, sugar, sour cream, pumpkin, cornstarch, ground cinnamon, vanilla, salt, ground nutmeg, eggs, egg whites

Taken from www.tasteofhome.com/recipes/gingersnap-pumpkin-cheesecake/ (may not work)