Pumpkin Cheesecake

Preheat oven to 350 degrees F. Coat a 9-inch springform pan with nonstick cooking spray. For crust: In a small bowl combine finely crushed graham crackers, the 2 tablespoons sugar and the butter. Press crumb mixture onto the bottom of the prepared pan. Bake for 10 minutes. Cool completely in pan on a wire rack. Reduce oven temperature to 325 degrees F.

In a large bowl combine cream cheese, tofu, yogurt, the 3/4 cup sugar and the cornstarch. Beat with an electric mixer on medium speed just until combined and mixture is nearly smooth. Add egg whites and vanilla, beating just until combined. Set aside 2 cups of the cream cheese mixture. Stir pumpkin, cinnamon and ginger into the remaining cream cheese mixture. Spread the pumpkin mixture over the cooled crust. Carefully spoon the reserved 2 cups cream cheese mixture over the pumpkin mixture; spread evenly over the pumpkin mixture.

Bake in the 325 degree F oven for 50 to 60 minutes or until a 2 1/2-inch area around the outside edge appears set when gently shaken.

Cool in pan on a wire rack for 15 minutes. Using a thin metal spatula, loosen the cheesecake from the side of the pan. Cool for 30 minutes more. Remove side of the springform pan. Cool completely. Cover and chill for 4 to 24 hours before serving.

To serve, drizzle with melted chocolate or chocolate syrup. If desired, top with shaved chocolate, nuts, candy and/or dessert topping.