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Preparation

1. Preheat oven to 350º F. Set cream cheese out to soften and melt margarine.
2. In a medium bowl combine graham cracker crumbs, 1 tablespoon sugar and melted margarine. Press into bottom or a 9" spring form pan and bake for 8 minutes. Set aside to cool.
3. In a large bowl, combine cream cheese, Splenda, remaining 4 tablespoons sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs one at a time.
4. Set aside one cup of the cream cheese mixture and pour remaining mixture over pie crust in spring form pan.
5. Combine the cup of cream cheese mixture with pumpkin puree and pumpkin pie spice. Pour over top of the cream cheese filling in the spring form pan.
6. Bake for 30 minutes, or until center of pie is almost set.
7. Cool pie to room temperature. Cover and refrigerate until chilled.