RECIPE OF THE MONTH ** PUMPKIN CHEESE CAKE

Filling:	Crust:
3- 8 oz. pkgs. cream cheese, softened	1 1/2 cups graham crumbs
1 cup sugar	5 Tbsp. butter, melted
1 tsp. vanilla	1 Tbsp. sugar
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" spring form pan. Bake for 5 min. at 350 degrees. Set aside
Combine cheese, sugar and vanilla in large bowl, mix unto smooth with an electric mixer, add pumpkin eggs, and spices, beat till smooth and creamy.
Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate.
After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.
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Nothing Gold Can Stay

Nature's first green is gold, Her hardest hue to hold, Her early leaf's a flower; But only so an hour. Then leaf subsides to learf. So Eden sank to grief, So dawn goes down to day. Nothing old can stay. ~Robert Frost