PUMPKIN CHEESE CAKE

1 keebler graham-cracker pie crust
1 pkg fat free cream cheese (8oz)
1 pkg reduced fat cream cheese (8oz)
3/4 cup fat free egg substitute
1/2 cup suger
1 teaspoon vanilla (don't use imatation)
1 cup pumpkin ( don't use pumpkin pie filling)
1/4 cup firmly packed light brown suger
2 teaspoons pumpkin pie spice

Soften cream cheese. Beat cream cheese with electric mixer until smooth. slowly beat in egg substitute, suger and vanilla until smooth. Set aside 1 cup cheese mixture. Beat pumpkin,brown suger and pumpkin pie spice into remaining cheese mixture. Pour half of pumpkin mixture in to pie crust. Pour reserved cheese mix on top of of pumpkin mix. Pour remaining pumpkin mix on top of that. Preheat oven to 350°. Bake for about 30 minutes. cool on wire rack. Refrigerate till cool.