Crust 2 cups crushed teddy bear-shaped cinnamon graham snacks (from 10-oz box) 1/4 cup butter or margarine, melted Filling 4 packages (8 oz each) cream cheese, softened 1 1/2 cups granulated sugar 4 eggs 1 cup canned pumpkin (not pumpkin pie mix) 2 teaspoons pumpkin pie spice 3/4 teaspoon ground cardamom Spiced Caramel-Rum Sauce 1/3 cup packed brown sugar 1/3 cup light or dark corn syrup 2 tablespoons butter or margarine 1/3 cup whipping cream 1 tablespoon spiced rum or 1/4 teaspoon rum extract Garnish Sweetened whipped cream, if desired Directions 1 Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Wrap foil around pan to catch drips. In small bowl, mix crust ingredients. Press mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes. To minimize cracking, place shallow pan half full of hot water on lower oven rack. 2 In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy.