Pumpkin Cheesecake

1 pkg. (11.1 oz.) No-bake cheesecake mix
1/3 cup margarine
2 tbsp. sugar
3/4 cup milk
3/4 cup canned or cooked pumpkin
1 tsp. Cinnamon
1/4 tsp. Cloves
whipped topping
additional cinnamon, optional

Set aside filling mix packet from cheesecake. Combine the contents of the crust mix packet with margarine and sugar. Press onto the bottom and up the sides of a 9 inch pie plate. Refrigerate for 10 minutes. Meanwhile, in a mixing bowl, combine contents of filling packet, milk, pumpkin, cinnamon, and cloves. Beat on medium speed for 3 minutes. Pour into the crust. Chill at least 1 hour. Garnish with whipped topping and sprinkle with cinnamon if desired.