Instructions: Not tried and true, no representations made, but heres a pumpkin cheesecake recipe that happened to be in the Houston paper today, by Ann keep it or chunk it (gotta big pile of stuff on top my computer too).

Prepare crust; refrigerate until ready to fill. Soften unwrapped cream cheese in microwave at medium power 2 minutes. Beat cream cheese in large bowl until fluffy. Gradually add sugar. Add eggs, one at a time, beating well after each addition. Gradually add flour and pumpkin pie mix. Blend well and stir in nuts. Pour into crust-lined pan.

Bake in preheated 325-degree oven 1-hour and 45-minutes, or until center feels firm when touched. Cool in pan on wire rack. Carefully run a sharp knife around edges to loosen sides so cake will not crack on top. Brush top with maple syrup. Chill completely. Remove sides of pan. When ready to serve, garnish with pecans and whipped cream or mixture of whipped topping and nonfat vanilla yogurt.

Makes 10 to 12 servings.

Crust: Preheat oven to 325 degrees. Grease a 9-inch springform pan, or coat with vegetable oil spray. Combine crumbs, butter, cinnamon, sugar, and nuts. Line bottom and partly up the sides of prepared pan and refrigerate until ready to add filling.

Note: To substitute canned pumpkin for pumpkin pie mix, use 1 (16-ounce)

can pumpkin; increase sugar to 1 1/2 cups; use 5 eggs and 1/4 cup flour, and add 2 teaspoons pumpkin pie spice.

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