Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2-inch up side of pan. Bake in preheated 350 degree oven until crust is lightly browned, about 8 minutes. Cool on wire rack.

Beat cream cheese until smooth in mixing bowl; mix in pumpkin, eggs, and egg whites. Mix in 7 1/4 teaspoons Equal Measure, spices, and cornstarch. Pour mixture into crust in pan. Wrap bottom of springform pan with aluminum foil and place in roasting pan on middle oven rack; add 1 inch of hot water to pan.

Bake in preheated 300 degree oven just until set in the center, 45 to 50 minutes. Remove cheesecake from roasting pan; sprinkle with reserved crumbs and return to oven. Turn oven off and let the cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.

Remove side of springform pan; place cheesecake on serving plate. Cut into wedges.

This recipe yields 16 servings. Serving size: 1 slice.

Exchanges Per Serving: 2 Fat, 1 Milk.

Nutrition Facts: Calories 168; Total Fat 8g; Cholesterol 37mg; Sodium 311mg; Carbohydrate 16g; Protein 8g.