This is my new favorite dessert for fall…and it doesn’t matter if you, your kids or your guests aren’t such pumpkin fans—you’ll still love it. Using a ready-made graham cracker crust is one of my tricks to avoid having to crush graham crackers; you can even avoid mixing crumbs with melted margarine. Simply crush the crust and sprinkle into the bottom of your dishes, and you’re done (I do this when making regular cheesecake, too). To get the towering look in the photo, I doubled the topping, but it’s perfectly delicious with just the quantity listed below.