Blue Hubbard Cheesecake Pie (or Pumpkin)

1 Springform Pan
1 pkg (9) graham crackers, crumbled in food processor (1 1/2 cups of crumbs)
1/4 cup sugar
1/4 cup pecans, processed into small bits
7 Tbl butter
1 Tbl honey

Mix all and press into springform pan
Bake in preheated 350 degree oven for 8-9 minutes
Cool while preparing other ingredients, and turn oven down to 325.

2 pkg cream cheese (8 oz)
Mix in mixer and add slowly:
2 large eggs
3/4 cup sugar

In a smaller bowl, mix
2 cups blue hubbard, mashed
1 cup sour cream or plain yogurt
4 Tsp pumpkin pie spice (see link to make your own)
1/2 tsp salt

Gradually add squash mix to cream cheese mixture.
Pour into crust.

Place a large piece of aluminum foil on counter.  Put springform pan on foil and wrap pan tightly.
Put 3/4 inch of hot water into a turkey roaster.  Put springform pan into roaster - water should come up about 1 inch on outside of springform pan.  Bake at 325 for 1 hour.  Leave oven closed for one more hour.  Then remove pan from oven.
Refrigerate until cold.  Top with a few pecans to decorate.  Put whipped cream on top before serving.