Pumpkin Cheesecake with Butter Pecan Crust

Crust:
1 1/4 cups finely crushed graham crackers
1/2 cup finely chopped pecans
2 tablespoons melted butter

Filling:
2/3 cup nonfat plain yogurt
2 (8-oz.) packages light cream cheese, softened
1 3/4 cups canned pumpkin
2 eggs
1/2 cup sugar
1/2 cup brown sugar
1 1/2 cups nonfat evaporated milk
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1/8 teaspoon salt
1 teaspoon vanilla

Preheat oven to 350 degrees.
To make crust: Combine graham cracker crumbs, pecans and butter in a bowl and mix well. Firmly press mixture in the bottom of a 9-inch springform pan that has been sprayed with nonstick cooking spray. Place crust in freezer while preparing the filling.
To make filling: In a medium bowl, beat yogurt and cream cheese until creamy. In a separate bowl, combine remaining filling ingredients and beat until creamy. Stir into cream cheese mixture and beat until well mixed and creamy.
Pour filling into crust and bake for 2 hours, or until middle slightly jiggles when tapped. Cool in refrigerator at least 4 hours before serving. Garnish with whipped topping and a sprinkle of cinnamon, if desired.
Makes 16 servings.