Double-Layer Pumpkin Cheesecake

• 2 pkg. (8 oz. each) PHILADELPHIA Fat Free 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
• 1/3 cup HONEY MAID Graham Cracker Crumbs
• 1/2 cup thawed COOL WHIP Sugar Free Whipped Topping

1. Heat oven to 325F.
2. Beat cream cheese, sugar and vanilla with mixer until well blended.
3. Beat in eggs, 1 at a time, just until blended.
4. Remove 1 cup batter; place in medium bowl.
5. Stir in pumpkin and spices.
6. Spray 9-inch pie plate with cooking spray; sprinkle bottom with crumbs.
7. Top with layers of plain and pumpkin batters.
8. Bake 40 min.
9. or until center is almost set.
10. Cool completely.
11. Refrigerate 3 hours.
12. Serve topped with COOL WHIP.

philadelphia fat free, sugar, vanilla, eggs, pumpkin, ground cinnamon, ground nutmeg, honey maid, sugar

Taken from www.kraftrecipes.com/recipes/double-layer-pumpkin-cheesecake-74228.aspx (may not work)