Pumpkin Cheesecake

1 ½ cups graham cracker crumbs
2 Tbsp. honey
1 Tbsp. oil
2 whole eggs
3 egg whites
8 oz. softened neufchatel cheese
12 oz. light ricotta cheese (part-skim)
½ cup plan, nonfat yogurt
1 (15 oz.) can pumpkin puree
3/4 cup sugar
1 tsp. vanilla
1/4 tsp. nutmeg
1/4 tsp. cinnamon

Combine the graham cracker crumbs, honey, and oil. Mix well and press into a 9-inch pie pan. In a mixing bowl, beat together the eggs and egg whites until foamy. Add all other ingredients. Beat until smooth and creamy. Pour into the crust and bake at 350 degrees until slightly browned and firm in the center, about 45 minutes. Makes 10 servings.