Delicious, light cheesecake. Enjoyed even by someone who doesn't particularly like cheesecake or pumpkin. I used Mi-Del gingersnap cookies which contain whole wheat flour and the crust was a bit more heavy than it may have been with "traditional" gingersnaps. I also made the candied walnuts that decorated the cake for a lovely presentation. I don't have an electric mixer, so did it all by hand, so it probably wasn't as smooth as the recipe intended, but this recipe is a keeper and I will make it again.