GRAHAM CRACKER CRUST:

1 1/2 c. graham cracker crumbs
3 tbsp. sugar
1/3 c. melted butter
Cinnamon

CREAM CHEESE LAYER:

4 eggs
1 1/2 c. sugar
2 pkgs. cream cheese

PUMPKIN LAYER:

1 lg. can (brown) Libby pumpkin pie mix
3 egg yolks (save whites)
1/2 c. sugar
1 1/2 pkgs. Knox gelatin
1/4 c. cold water
3 egg whites
1/4 c. sugar

TOPPING:

1 (8 oz.) Cool Whip

GRAHAM CRACKER CRUST: Combine graham cracker crumbs, sugar, and melted butter in a medium bowl and press in a 9x13 inch pan. Sprinkle with cinnamon.

CREAM CHEESE LAYER: Blend 4 eggs, 1 1/2 cups sugar, and cream cheese until smooth and pour on hot crust. Bake at 350 degrees until it sets, about 30 minutes. Cool slightly.

PUMPKIN LAYER: Mix pumpkin mix, egg yolks, and 1/2 cup sugar. Boil for a few minutes the Knox gelatin and cold water. Put into pumpkin mix. Mix well and stir until cool. Stir to get even gel. Take egg whites and 1/4 cup sugar, whip until stiff. Fold into pumpkin mixture. Pour over cheese cake, when cake is cool.

Top with Cool Whip.