Pumpkin Cheesecake

1/3 Cup Graham Cracker Crumbs
2 Cups Splenda Granular
3 (8 oz.) Packages Fat Free Cream Cheese
3 Tablespoons Flour
2 Large Eggs
1 Cup Egg Substitute
1/4 teaspoon Ground Cloves
1/2 teaspoon Ground Nutmeg
1 1/2 Teaspoons Cinnamon
1 (15 oz.) Can Pure Pumpkin
Fat Free Cool Whip (optional)

Preheat oven to 500 degrees. Spray a 9-inch non-stick spring form pan with non-stick cooking spray. Sprinkle graham cracker crumbs evenly in bottom of pan. Set aside. Beat Cream Cheese, Splenda and Flour with electric mixer until smooth. Add 1 Whole Egg and Egg Substitute a little at a time, beating on low speed. Transfer 2 1/2 Cups to a separate bowl; set aside. Beat the remaining whole egg, cloves, nutmeg, cinnamon and pumpkin into remaining filling. Pour half of pumpkin filling into crust, then half of the plain, repeat. Swirl gently with a spoon, being careful not to scrape the graham cracker crumbs on the bottom. Bake for 10 minutes; reduce temperature to 200 degrees and bake for 30 minutes. Tent with aluminum foil and continue baking for 1 hour or until center appears nearly set when shaken. Cool on a rack for 30 minutes, and then chill in refrigerator at least 6 hours. When ready to serve, slice into 12 pieces and top each with 2 Tablespoons of Fat Free Cool Whip if you like. 

Serves: 12
Per Serving: 122 Calories; 2g Fat (12.9% calories from fat); 12g Protein; 14g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 368mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fat. WWP: 2 (www.AimeesAdventures.com)