Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ----Crust----
   1      c             graham crackers crumbs
     1/2  c             granulated sugar
     1/2  tsp           cinnamon
   1      tsp           ginger
     1/4  tsp           nutmeg
     1/4  c             margarine -- melted
                        ----Filling----
  16      ozs           fat-free cream cheese -- softened
   1      c             brown sugar -- packed
   4                    egg whites -- whipped
   1      tsp           vanilla
   1      c             pumpkin
   1      tsp           cinnamon
     1/2  tsp           ginger
     1/4  tsp           nutmeg
     1/8  tsp           cloves
                        ----Topping----
   1      c             fat-free sour cream
     1/3  c             brown sugar -- packed
   1      tsp           vanilla
     1/8  tsp           nutmeg

Preparation:

Preheat oven at 350. Prepare sides of 9" springform pan with cooking spray. To prepare crust, combine cracker crumbs, sugar, one 1 teaspoon cinnamon, one 1 teaspoon ginger, 1/2 teaspoon nutmeg and margarine in mixing bowl. Spread around springform pan, gently pressing down. To prepare filling, combine cream cheese, 1 cup brown sugar, egg whites, pumpkin, vanilla, remaining cinnamon, ginger, and nutmeg. Pour batter into prepared crust. Bake for approximately 60 minutes. Cool on rack for 20 minutes. Increase oven temperature to 450. Meanwhile, to prepare topping, combine sour cream, remaining brown sugar, vanilla, and nutmeg in a mixing bowl. Spread evenly on cooled cheesecake. Bake for 10 minutes more. Cool and refrigerate at least 8 hours before serving.