Pumpkin Cheesecake With Gingersnap Crust, Light Recipe

• 1 1/2 c. gingersnap crumbs
• 2 Tbsp. sugar
• 6 Tbsp. reduced fat extra virgin olive oil margarine melted
• vegetable cooking spray
• 16 ounce lowfat cream cheese softened
• 2/3 c. dark brown sugar
• 2/3 c. granulated sugar
• 2 lrg Large eggs
• 3 x egg whites
• 1 c. canned plain pumpkin puree
• 1/4 tsp salt
• 2 Tbsp. flour
• 1/2 tsp grnd dry ginger
• 1/2 tsp grnd cinnamon
• 1/4 tsp allspice
• 2 c. lowfat lowfat sour cream
• 1 tsp pure vanilla extract
• 6 Tbsp. granulated sugar

Directions