Double Layer Pumpkin Cheesecake

I started making this a few years ago for our Thanksgiving.  Everyone started choosing this over the pumpkin pie, so the past couple years I haven't even made a pumpkin pie.  I feel a little bad about that, since it is the traditional Thanksgiving dessert, but I don't want the leftovers.  So, try this one this year.  It is really yummy, and very simple.  Your guests will love you!

2 pkg. (8 oz. each) Cream Cheese, softened

1/2 cup  sugar

1/2 tsp. vanilla

2   eggs

1/2 cup canned pumpkin

1/4 tsp.  ground cinnamon

Dash ground nutmeg

Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the batter; place in medium bowl. Stir in pumpkin and spices.

 Pour remaining plain batter into a graham cracker crust (I buy a prepared one, but you could make your own); top  with pumpkin batter.

Bake at 325 for 40 min. or until center is almost set. Cool completely. Refrigerate at least 3 hours. Top each serving with whipped cream. Store leftovers in refrigerator.