I made up this cheesecake recipe myself...what do you think?

I customized this cheesecake recipe on the cheesecake customizer widget on creamcheese.com. I even got to name it after.

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Almond Pumpkin Mini Cheese Cakes

Crust:
1 cup cookie crumbs or 12 whole cookies, NABISCO Ginger Snaps
3 Tbsp butter or margarine
2 Tbsp sugar

Cheesecake Batter:
2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 eggs
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Batter Flavorings:
1/2 cup canned or fresh pumpkin

Mix-In's and Toppings:
1/2 cup mixed into batter and 1/4 cup sprinkled on top Sliced Almonds (nuts)

CRUST: Preheat oven to 325°F. If using whole cookies, place 1 cookie on bottom of each of 12 (2-1/2-inch) paper-lined muffin cups. Otherwise, mix Crust ingredients, press evenly into bottoms of 12 (2-1/2-inch) paper-lined muffin cups. Bake 7 min.
BATTER: Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended. Mix in Batter Flavorings. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in Mix-Ins. Spoon batter evenly into prepared cups, filling each two-thirds full.
TOPPINGS: Add Toppings.
BAKING: Bake 25 min or until centers are almost set. Cool completely. Refrigerate at least 4 hours before serving. Store leftovers in refrigerator.