Pumpkin Layer Cheesecake

2 (8 oz.) pkg. cream cheese, softened
1/2 C. sugar
1/2 tsp. vanilla
2 eggs
1/2 C. canned pumpkin
1/2 tsp. ground cinnamon
Dash each ground cloves and nutmeg
1 ready-to-use 9-inch graham cracker crumb crust

Mix cream cheese, sugar and vanilla. Add eggs , mix till blended. Stir pumpkin and spices into 1 cup of the batter; pour remaining plain batter into crust. Top with pumpkin batter.

Bake at 350ºF for 35-40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Makes 8 servings.