1 c. granola type cereal
15 oz. Ricotta Cheese
16 oz. pumpkin
1/4 c. cornstarch
1/4 tsp. nutmeg
16 oz. cream cheese
1 3/4 c. sugar
4 eggs
1/2 tsp. cinnamon

Sprinkle bottom of 9 inch spring form pan with granola. Cream cream cheese. Add Ricotta, sugar, eggs and vanilla. Beat until blended, add pumpkin, cornstarch and spices beat until smooth. Pour over granola. Bake for 1 1/2 hours or until center is starting to set at 300 degrees. Turn off oven and leave door ajar and leave cake for additional 30 minutes. Remove pan to wire rack, run knife around edge. Cool completely. Then refrigerate for 6 hours or overnight or freeze. Just before serving. Remove from pan and garnish with Cool Whip.