I've already tried this. It's so good that I was very bad and had one slice for lunch instead of a salad....   I'm so.....bad, but, but....it is so, so yummy good!

Here is the recipe:

1 cup of graham cracker crumbs

1 cup of ginger snap cookie crumbs

1/3 cup of butter, melted down real nice

some powdered sugar, not too much needed

Cream cheese of your choice. Low fat or all that. 16 ounces of it.

1 1/3 cup sugar

16 ounces of fresh baked pumpkin mush. (or a can of it if ya buy cans)

5 eggs

1 teaspoon of ground cinnamon

1/2 teaspoon of ground nutmeg

1/2 teaspoon of ground ginger

1/4 teaspoon of ground allspice

Optional addition: (I did add this though, it bakes out...): 1 cup of Kahlua

Put the ginger snap cookie crumbs and graham cracker crumbs into a bowl. Add the melted butter. Mix and toss about to combine. Spread this mixture at the base of a springform pan or one of your pie pans. I myself use just a 8 inch cake pan. But I'll leave that up to ya'll.

After you spread the crust out good in the pan, you need to toss it into a warmed oven, 350 degrees, for about 4 minutes. This will set it up and incorporate a lot of yummy goodness into that crust.

Set it out to cool.

In another bowl you need to put the sugar in with eggs and beat them together to make a nice mush. Add in the cream cheese and mix up real nice. Incorporate those flavors! When you get this all nice and mixed move on and get a new bowl.

In the next bowl you need to put the pumpkin mush in, the spices, and then the Kahlua. Mix it all really well. Take out half the mixture of the pumpkin and put it in another bowl. Take the other half and slowly add the cheese mixture into the pumpkin mixture cups at a time to make them come together.

Pour half the pumpkin mixture into the base of the crust pan. Spread it out evenly. Pour half the cream cheese mixture over top of the pumpkin spread. Gently spread it out over the other. Try not to mix the layers! Place this into a frige for 10 minutes.

Pull out of the frige. Add the rest of the pumpkin mixture on top of the cold setting. Then add the rest of the cream cheese spread on top of that. Set back into the frige for ten minutes to cool and set.

Once cool pull out of the frige and place on baking sheet. Bake at 350 degrees for 45 -55 minutes. DO NOT OPEN THE OVEN DOOR! Let the cake stay in the oven and turn it off. Let it stay for one hour there. Then Remove from the oven. Let cool. Remove from pan and serve !