PHILADELPHIA 3-STEP Double Layer Pumpkin Cheesecake

• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 2 eggs
• 1/2 cup canned pumpkin
• 1/2 tsp. ground cinnamon
• Dash ground cloves
• Dash ground nutmeg
• 1 HONEY MAID Graham Pie Crust (6 oz. or 9 inch)
• COOL WHIP Whipped Topping, thawed
• Assorted candies

1. Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
2. Add eggs; mix until blended.
3. Remove 1 cup batter; stir in pumpkin and spices.
4. Pour remaining plain batter into crust.
5. Top with pumpkin batter.
6. Bake at 350F for 40 minutes or until center is almost set.
7. Cool.
8. Refrigerate 3 hours or overnight.
9. Garnish with COOL WHIP Whipped Topping and assorted candies.

philadelphia cream cheese, sugar, vanilla, eggs, pumpkin, ground cinnamon, ground cloves, ground nutmeg, honey, candies

Taken from www.kraftrecipes.com/recipes/philadelphia-3-step-double-layer-pumpkin-cheesecake-50143.aspx (may not work)