1/2 c. wheat bran cereal, crushed
3/4 c. finely chopped nuts
2 tbsp. sugar
2 tbsp. all-purpose flour
2 tbsp. melted butter

CHEESE MIXTURE:

2 (8 oz.) pkgs. cream cheese
1 c. sugar
3 eggs
1 tbsp. all-purpose flour
2 tsp. cinnamon
1 tsp. ginger
1 (16 oz.) can pumpkin (2 c.)
2 tbsp. rum
Whipped topping

For crust: Combine cereal, nuts, sugar and flour. Add butter and stir until crumbly. Press mixture evenly over bottom and part way up sides of 9 inch springform pan. Bake at 400 degrees for 7-8 minutes or until lightly browned. Cool.

For filling: Beat cream cheese until fluffy. Gradually beat in sugar. Add eggs, one at a time, beating after each addition. Mix in flour and spices. Stir in pumpkin and rum. Pour into baked crust. Bake at 300 degrees for 1 hour, 30 minutes or until center feels firm when touched.

Turn off oven heat. With door slightly open, cool in oven 1 hour. Remove from oven, cool completely. Refrigerate several hours or overnight before serving. Garnish with whipped topping.