Pumpkin-Fig Cheesecake

12 ********************12 nonfat fig cookie bars

2 *********************packages (8 ounces each) fat-free cream cheese , softenrd

1 *********************package (8 ounces) reduced-fat cream cheese , softened

1 *********************can (15 ounces) pumpkin

1 *********************cup SPLENDA No-Calorie Sweetener , granular form

1**********************cup cholesterol-egg substitute

1/2 *******************nonfat evaporated milk

1 *********************tablespoon vanilla extract

2 *********************teaspoons pumpkin pie spice mix

1/2 *******************teaspoon salt

1/2 *******************cup chopped dried figs

2 *********************tablespoons walnut pieces

1) Preheat oven to 325*F . Lightly coat 8- to 9-inch springform baking pan with nonstick cooking spray .

2) Break up cookies with fingers , then chop by hand with knife or process in food processor until crumbly . Lightly press crust onto bottom and sides of pan . Bake 15 minutes ; cool slightly while preparing the filling .

3) In large bowl , beat cream cheese with mixture at high speed until smooth . Add pumpkin , SPLENDA , egg substitute , milk , vanilla , spice mix and salt . Beat until smooth . Spread filling evenly over crust .

4) Place springform pan on baking sheet . Bake one hour and 15 minutes or until top begins to crack and center moves very little when pan is jiggles . Cool on wire rack to room temperature ; refrigerate 4 to 6 hours or overnight before servving .

5) Just before serving , sprinkle top with figs and nuts .

Tip : This casserole is good for diabetics & it's heart healthy.