Instructions: 1. Preheat oven to 350 F.

2. Spray 9" x 3" springform pan with nonstick cooking spray.

3. In food processor with knife blade attached, blend gingersnaps, walnuts (opt), and 1/4 cup sugar until finely ground; stir in margarine.

4. Press mixture onto bottom and 2 1/2 inches up side of springform pan; set aside.

5. In small bowl, with mixer at high speed, beat egg whites until foamy.

Gradually beat in 3/4 cup sugar until soft peaks form; set aside.

6. In large bowl, with same beaters and with mixer at medium speed, beat egg yolks, pumpkin, cream cheese, cinnamon, allspice, ginger, cloves, and 1/2 teaspoon nutmeg until well blended.

7. Fold egg white mixture into cream-cheese mixture; pour into springform pan.

8. Bake 1 hour or until knife inserted 1 inch from edge of cheesecake comes out clean.

9. Cool cheesecake in pan on wire rack.

10. In small saucepan, mix eggnog, cornstarch, and 1/8 teaspoon nutmeg.

11. Over medium heat, heat to boiling.

12. Reduce heat to low; simmer 1 minute or until mixture thickens. Let stand 10 minutes to cool slightly.

13. Remove side of springform pan from cheesecake; spread eggnog mixture
over cheesecake. Garnish with walnuts (opt).

14. Refrigerate cheesecake at least 4 hours or until well chilled.

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