Pumpkin Cheesecake With Caramel Sauce

CRUST:
1 ½ cups graham cracker crumbs
¼ cup sugar
¼ cup margarine, melted
½ teaspoon pumpkin pie spice

FILLING:
4 (8 ounce packages) soy cream cheese, softened
1 cup packed brown sugar
2/3 cup sugar
¼ cup soy flour blend
2 teaspoons pumpkin pie spice
5 eggs
1 teaspoon vanilla
1 (15 ounce can) pumpkin

SAUCE:
½ cup packed brown sugar
¼ cup margarine
¼ cup water
1 egg, beaten
½ teaspoon vanilla
¼ cup chopped nuts

Combine graham cracker crumbs, sugar, margarine and pumpkin pie spice in medium mixing bowl.  Press mixture into 10-inch spring form pan. 

In large bowl combine soy cream cheese, brown sugar, sugar, soy flour blend and pumpkin pie spice until smooth.  Gradually add eggs and combine well.  Add vanilla and pumpkin; blend until smooth.  Pour into prepared crust and bake at 350 degrees for 1 hour and 20 minutes or until center is set.  Remove from oven and cool; refrigerate.

For sauce, combine, brown sugar, margarine, water in small sauce pan.  Bring to a boil and boil for 2 minutes.  Gradually add hot mixture to beaten egg and then add egg mixture to sauce pan and continue cooking 1 minute.  Remove from heat and add vanilla.   Spoon sauce over serving of cheesecake and sprinkle with nuts.  Makes 16 servings.