2 – 8 oz. packages cream cheese (softened)
12 oz. of pumpkin puree
¼ cup maple syrup
¼ tsp. pumpkin pie spice
1 ½ tsp. vanilla
2 tsp. corn starch
½ box of Cinnamon Chex ground (approx. 2 cups)
6 T melted butter

Grind the Cinnamon Chex cereal until fine crumbs. Pour into a large bowl and
drizzle the butter over the cereal crumbs. Stir to evenly coat all of the crumbs.
Press the crumbs into the bottom of a large springform pan and bake for 18
minutes at 350 degrees. Allow to cool.

In a bowl mix together all the remaining ingredients until well incorporated.
Spread evenly over the cooked crust. Place in the refrigerator for 4 hours or in
the freezer for 1 hour. Top with whipped cream and serve.