1

Preheat oven to 400° F.

2

To prepare crust, place wafers in a food processor; pulse 2-3 times, or until finely ground. Add butter; pulse 10 times or until mixture resembles coarse meal. Firmly press mixture into bottom of a 9" springform pan coated with cooking spray. Bake for 10 minutes; cool on wire rack.

3

Reduce oven temperature to 325° F.

4

To prepare filling, beat cheeses with mixer at high speed until smooth. Add granulated sugar and next 8 ingredients (granulated sugar through vanilla), beating well. Add eggs, 1 at a time, beating well after each addition. Add pumpkin; beat well.

5

Pour cheese mixture into prepared crust; bake at 325° for 1½ hours or until almost set. (Cheesecake is done when the center barely moves when pan is touched).

6

Remove cheesecake from oven; run a knife around the outside edge. Cool to room temperature; cover and chill at least 8 hours.