Combine gingersnap crumbs, 3 tablespoons Equal Spoonful and butter. Press onto
bottom of 9-inch spring form pan. Bake in preheated 325 degree F oven 8 minutes.
Cool on wire rack while preparing cheesecake.
Beat cream cheese, 1 1/4 cups Equal Spoonful, cinnamon, nutmeg and salt until
well blended. Mix in pumpkin until combined. Beat in eggs and egg whites until well
blended. Mix in cornstarch and vanilla until blended. Spoon cheesecake mixture over
crust. Bake at 325 degrees F for 40 to 45 minutes or until center is almost set.
Remove from oven and cool on wire rack 5 minutes.
Meanwhile, combine sour cream, 2 tablespoons Equal Spoonful and 1/2 teaspoon
vanilla. Gently spread over top of cheesecake. Return to oven and bake 3 to 4 minutes
until sour cream mixture is set.
Remove cheesecake to wire rack and cool completely.