Double Layer Pumpkin Cheesecake

Ingredients:

2 packages (8 ounces each) cream cheese, softened

1/2 cup granulated sugar

1/2 teaspoon vanilla extract

2 eggs, at room temperature

1/2 cup canned pumpkin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

1 ready-to-use graham cracker crumb crust (9")

Directions:

In a mixing bowl, blend the cream cheese, sugar and vanilla until well mixed. Add eggs; mix until blended. Remove 1 cup batter to a small bowl; stir in pumpkin and spices.

Pour the remaining plain batter into crust. Top with pumpkin batter.

Bake at 350 degrees for 40 minutes or until center is almost set. Cool. Refrigerate for at least 3 hours. Garnish with Cool Whip.