1 (8 oz.) cream cheese, softened
3/4 c. light brown sugar, packed
1 1/2 tsp. cinnamon
1 (16 oz.) solid pack pumpkin
3 eggs, separated
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 c. heavy cream

Beat cream cheese in large bowl until fluffy. Add 1/2 cup brown sugar, 1 teaspoon cinnamon, pumpkin, egg yolks, nutmeg and salt. Beat until well blended.

Beat egg whites until soft peaks form, gradually add remaining brown sugar and continue beating until stiff. Fold into pumpkin mixture. Pour into prepared crust. Bake at 350 degrees about 1 hour and 10 minutes or until inserted in center comes out clean. Cool. Whip heavy cream with remaining cinnamon until stiff, serve with cheesecake.