Instructions: To make crust: Combine pecans, graham cracker crumbs, sugar and melted butter. Press onto bottom of 9 inch spring form pan. Bake at 325 degrees for 10 minutes. Let cool.

To make pumpkin mixture: Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar; mix at medium speed until well blended. Add cinnamon, nutmeg, allspice and pumpkin; mix at medium speed until blended. Gradually add gelatin to cream cheese mixture and mix until blended.

Chill cream cheese mixture until slightly thickened, about 20 minutes. Fold in whipped cream; pour over crust. Chill until firm.

Decorating suggestions: For "spider web," use cake-decorating piping gel to draw concentric circles on surface of cheesecake. Take paring knife and draw lines from center of cake outward, as if drawing spokes of a wheel. The gel will drag slightly, creating an illusion of movement.

For "spiders": Using pecan halves as spider bodies, attach small pieces of black or red licorice as legs. Place on top of cheesecake.

Makes 8
servings.

* For individual cheesecakes

Prepare crust and pumpkin mixtures as above.

Crust: Place 12 cupcake liners into muffin tin. Distribute crumb mixture evenly among the 12 liners. Press mixture firmly onto bottom of each cupcake liner. Bake at 325 degrees for 10 minutes. Let cool.

Pumpkin mixture: Spoon batter into cupcake liners and refrigerate until firm.

Decorating suggestions: Make "tombstones" with chocolate cookies, pipe on names and press vertically into cheesecakes.

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