Preheat the oven to 350 degrees. Spray an 8-inch spring form pan with fat-free, butter-flavor cooking spray.
In a food processor, combine the graham crackers and margarine until even. Press the crumb mixture into the bottom of the pan and also up the sides of the pan about 1/2-inch. Bake the crust for about 10 minutes, or until set. Remove and let cool completely.
While the crust is cooling, puree the tofu in a food processor until it is smooth. Add the pumpkin and pulse until well blended. Add the cream cheese and the rest of the ingredients and process until well combined and smooth. Pour the filling into the pre-baked crust.
Bake for about 50 minutes. Turn the oven off and leave the pumpkin cheesecake in the oven for another hour, making sure not to open the oven door. Transfer it to a wire rack and let it cool completely. Cover it loosely with plastic wrap and refrigerate for at least eight hours before serving.