heat oven to 350°F. grease 9-inch springform pan with margarine. in small bowl, mix crackers crumbs, granulated sugar and melted butter. press crumb mixture in bottom of pan.

bake 8 -10 minutes.cool 5 minutes at room tempature. refrigerate. 5 minutes or until completely cooled.

meanwhile, in another small bowl mix flour pumpkin pie spice and pumpkin set aside. in large bowl with, mix cream cheese with electric mixer on medium speed until smooth and creamy, beat in brown sugar and 2/3 cup granulated sugar until smooth. on low speed beat in one egg at a time just until blended. beat in pumpkin mixture until smooth.

pour filling over crust. bake 1hour 25 minutes to 1 hour 25 minutes or until set but center of cheesecake jinggles slightly when moved. turn oven off , open oven door at least four inches. let cheesecake remain in oven 30 minutes run knife around edge of pan to loosen cheesecake let cool in pan 30 in oven 30 minutes. refrigerate overnight before serving

to serve run knife of pan to loosen cheesecake. carefully remove side of pan before serving. store covered in refrigerator.