Double Layer Pumpkin Cheesecake
2 pkgs. (8 oz. each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup canned pumpkin
1/4 teaspoon ground cinnamon
1 dash ground nutmeg
1/3 cup graham cracker crumbs
1/2 cup frozen whipped topping, thawed
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Do not overbeat after adding eggs. Remove 1 cup batter; stir in pumpkin and spices. Spray 9-inch pie plate with no stick cooking spray; sprinkle bottom with crumbs.
Pour remaining plain batter into crust. Top with pumpkin batter. Bake at 325ºF for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top each serving with 1 tbs. of the whipped topping.