Pumpkin Ricotta Cheesecake

12 (2 1/2" square) honey graham crackers, made into crumbs

1 1/3 cups instant nonfat dry milk powder

3/4 cup part skim ricotta cheese

3/4 cup egg substitute

2/3 cup lowfat cottage cheese

1/2 cup canned pumpkin

1/4 cup firmly packed light brown sugar

1 Tbsp lemon juice

1/2 tsp cinnamon

1/2 tsp vanilla extract

Preheat oven to 350. Spray an 8" spring form pan with nonstick cooking spray. Sprinkle bottom of pan evenly with graham cracker crumbs. In a blender or food processor, puree remaining ingredients until smooth; pour mixture into prepared pan, reserving 1/4 cup batter. Drizzle the reserved batter in 3 concentric circles over the batter. With a knife, lightly draw a line through the batter from the outer edge toward the center. Repeat around the pie, alternating directions to make a design. Bake 50-60 minutes or until knife inserted in center comes out clean. Cool completely on rack. Cover and refrigerate until ready to serve.

Makes 8 servings@ 3 Points each