Double Layer Pumpkin Cheesecake

• 2 packages Fat Free Cream Cheese, Softened
• 1/2 cups Sugar
• 1/2 teaspoons Vanilla
• 2 whole Eggs
• 1/2 cups Canned Pumpkin
• 1/4 teaspoons Ground Cinnamon
• 1 dash Ground Nutmeg
• 1/3 cups Graham Cracker Crumbs
• 1/2 cups Thawed Cool Whip

1. Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
2. Add eggs; mix until blended. Do not overbeat after adding eggs.
3. Remove 1 cup batter and stir into it the pumpkin and spices.
4. Spray 9-inch pie plate with cooking spray; sprinkle bottom with graham cracker crumbs.
5. Pour remaining plain batter into crust. Top with the pumpkin/spice batter.
6. Bake at 325u0b0F for 40 minutes or until center is almost set.
7. Cool.
8. Refrigerate 3 hours or overnight.
9. Top each serving with 1 Tablespoon of the whipped topping.

cream cheese, sugar, vanilla, eggs, pumpkin, ubc, ground nutmeg, graham cracker crumbs

Taken from tastykitchen.com/recipes/desserts/double-layer-pumpkin-cheesecake/ (may not work)