MAPLE PECAN PUMPKIN CHEESECAKE

1 1/4 cups cinnamon graham cracker crumbs (buy whole crackers and crumb them yourself)
2 tablespoons suger
2 tablespoon smartbeat margarine
2 (8 oz.) packages low fat cream cheese
2 (8 oz.) packages fat free cream cheese
2 tablespoons cornstarch
1/4 teaspoon salt
1 (16 oz.) can pumpkin (not pumpkin pie filling)
3 large egg whites
3/4 cups pure maple syrup
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
Maple pecan glaze (recipe follows)

preheat oven to 400° Mix crumbs, suger and butter. press firmly on the bottom of a 9 inch springform pan coated with canola oil spray. Bake at 400° for 8 minutes. cool on wire rack.
With a mixer beat cream cheese cornstarch and salt on high speed until smooth. Add pumpkin, 1/4 cup maple syrup,cinnamon,nutmeg and salt. Mix well. add egg whites beat until just blended. Preheat oven to 525°.
Pour cheese mixture into prepared pan. bake at 525° for 8 minutes. Reduce oven temperatureto 200° and bake for 45 minutes or until almost set. let cool on a wire rack till its room temp. cover and refrigerate for 8 hours.
Maple Pecan Glaze: Mix 2 tablespoons water and 4 teaspoons cornstarch. In a small saucepan melt 2 tablespoons of smartbeat margarine. Add1/2 cup maple syrup and cornstarch mixure cook and stir until slightly thickened. Add 1/2 cup chopped pecans (toast pecans in oven a few min. it brings out the flavor) and 1/2 cup raisins or craisins (craisins dryed sweetened cranberrys) Cool slighty. Pour over cheesecake.