Double Layer Pumpkin Cheesecake

Recipe courtesy of chatty76

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until
smooth. Blend in eggs one at a time. Remove 1 cup of batter and
spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and
stir gently until well blended. Carefully spread over the batter in
the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is
almost set. Allow to cool, then refrigerate for 3 hours or
overnight. Cover with whipped topping before serving.