Layered Pumpkin Cheesecake

• 1 (7 1/16 ounce) box lemon cream-filled ginger sandwich cookies
• 2 tablespoons melted light butter (Land O'Lakes is good)
• 2 (24 ounce) packagesrefrigerated cheesecake filling (Kraft Philadelphia)
• 1 (16 ounce) can pumpkin puree (not pumpkin pie mix)
• 1 12 teaspoons pumpkin pie spice
• toasted pecan halves, for garnish (optional)
• caramel sauce, for garnish (optional)

1. Coat an 8x3-inch springform pan with nonstick spray.
2. Place cookies in food processor; pulse until finely chopped.
3. Add melted butter; process until crumbs begin to stick together.
4. Press over bottom of prepared pan.
5. Stir in 1 tub cheesecake filling in large bowl until smooth; spread onto crumb layer.
6. Stir remaining tub of cheesecake filling, pumpkin puree and pumpkin pie spice in same large bowl until blended and smooth.
7. Evenly spread over plain cheesecake in pan.
8. Cover and refrigerate at least 4 hours or until set.
9. To serve, remove pan sides and place pecans around top edge of cake.
10. Put caramel sauce into a small ziploc bag, snip a small tip off one corner and pipe sauce on top.
11. Plan ahead: Make cheesecake 2 days ahead, then top with pecans and caramel sauce just before serving.

lemon cream, light butter, cheesecake filling, pumpkin puree, pumpkin pie spice, pecan halves, caramel sauce

Taken from www.food.com/recipe/layered-pumpkin-cheesecake-258642 (may not work)