Pre-heat oven 350° F.

In an 8 inch square heat resistant glass baking dish, mix the pulverized wafers and butter. With your hands press until you cover the bottom of the dish. Place in the freezer.

With a mixer, mix well the cream cheese with 1/4 cup Truvía Cane Sugar Blend until it looks creamy. Then, mix in evaporated milk, 2 eggs, and 1 tablespoon lime juice until smooth.

In a medium bowl, whisk together canned pumpkin, 1/4 cup Truvía Cane Sugar Blend, pumpkin spice, evaporated milk and one egg. Set aside.

Pour the lime and cheese mixture into the baking dish. Then add the pumpkin mixture in three lines (see photo).

With a wooden stick or spoon integrate the pumpkin randomly to create a marbling effect.

Bake for 50 minutes or until a toothpick inserted into the middle comes out cleanly.

Refrigerate until firm.

Lastly, beat cream until thickened, approximately 2 minutes. Add Truvía Cane Sugar Blend and continue beating until the cream starts forming peaks. Don’t overdo it or you will end up with butter. Incorporate lime juice and lime zest. Keep in the fridge until ready to serve.

Cut cheesecake into 16 2x2 inch squares. Serve with the whipped cream.