Pumpkin Custard Cheesecake

Crust:
2 cups almonds, ground (crumbled graham cracker consistancy)
1 stick butter, melted
1 tablespoon Splenda

Mix all together, press into pie pan. bake at 400-degrees for four minutes.

Filling:
2 boxes cream cheese (8 ounces each)
3 eggs
1 cup pumpkin (canned or fresh, cooked)
1/2 cup Splenda
1 tablespoon pumpkin pie spice

Directions:
Mix all togther, pour into crust.

Bake at 400-degrees for about 18 minutes (until set).

Serving Size : 12