Ingredients:
 
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
 
Directions:

Preheat oven to 325 degrees F.

Combine the cream cheese, sugar and vanilla in a large bowl and beat until smooth. Blend in the eggs, one at a time. Remove 1 cup of batter and spread into bottom of crust. Set aside.

Add the pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread the Pumpkin batter over the plain batter already in the crust.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set.
 
Allow to cool, then refrigerate for 3 hours minimum, but overnight is best.

Serve with whipped cream.