Pumpkin ricotta cheesecake

2 15oz containers of fat-free ricotta
 1 15oz can pumpkin
 5 eggs (or substitute 3 eggs + 4 whites)
 5/8 cp flour
 1 1/4 cp brwn sugar
 1/4 cp honey
 1 tbs pumpkin pie spice
 graham cracker crumbs
 Spray springform pan (9 or 10 inch) with nonstick spray, and dust with 
 graham cracker crumbs.  Mix all other ingredients in a bowl with a mixer for
 a minute or 2.  Pour in pan and bake at 400 for about 1 hour and 10-15 minutes.
 Loosen from sides of pan with a  knife, and remove when cool.  Chill before
 serving (okay, so we ate it warm-couldn't wait!)