2 semisweet chocolate, roasted, peeled and chopped nuts
2 cups pumpkin
1/2 cup white sugar
1/2 teaspoon salt
1 (9 inch) prepared graham cracker crust
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over a medium-low heat, warm 1 cup chopped nuts, then sugar, then salt, then pumpkin. Simmer, covered, until all fruit is tender. Remove from heat and stir in gelatin mixture. Combine cheesecake ingredients in a mixing bowl and fold in pumpkin mixture until smooth. Pour cream into crust. Prepare crust by coating bottom with cream.
Bake in preheated oven for 15 minutes; remove and let stand 10 minutes. Place on a rack and allow to cool before serving.