Pumpkin Cheesecake

1. 1

   Mix cookie crumbs, sugar and butter until well blended.

2. 2

   Reserve 2/3 cup of the crumb mixture.

3. 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. 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. 5

   Beat 30 seconds or until moistened.

6. 6

   Scrape bowl.

7. 7

   Beat on medium speed 5 to 8 minutes or until well blended.

8. 8

   Pour evenly into crusts; sprinkle with reserved crumbs.

9. 9

   Refrigerate several hours or freeze until firm.

10. 10

    Loosen cheesecakes from rims of pans before removing rims.

No additional tips available.