Pumpkin Cheesecake

• 1 qt. gingersnap cookies, finely crushed
• 1 cup sugar
• 1-1/3 cup Unsalted butter or margarine, softened
• 3 qt. Cold milk
• 1 pkg. JELL-O Brand Cheesecake Filling Mix
• 1 pkg. JELL-O Vanilla Whip N Chill Mousse
• 1 qt. Canned pumpkin
• 1 Tbsp. pumpkin pie spice

1. Mix cookie crumbs, sugar and butter until well blended.
2. Reserve 2/3 cup of the crumb mixture.
3. Press remaining crumb mixture onto bottoms and 1 inch up sides of 4 greased (9-inch) springform pans (or 1 springform pan for trial recipe).
4. Place milk, cheesecake filling mix, mousse mix, pumpkin and pumpkin pie spice in large bowl of electric mixer fitted with wire whip attachment.
5. Beat 30 seconds or until moistened.
6. Scrape bowl.
7. Beat on medium speed 5 to 8 minutes or until well blended.
8. Pour evenly into crusts; sprinkle with reserved crumbs.
9. Refrigerate several hours or freeze until firm.
10. Loosen cheesecakes from rims of pans before removing rims.

gingersnap cookies, sugar, butter, milk, jello, jello vanilla whip n chill mousse, pumpkin, pumpkin pie spice

Taken from www.kraftrecipes.com/recipes/-2268.aspx (may not work)