Double Layer Pumpkin Cheesecake
16 graham cracker rectangles, crushed1/2 c. butter, melted2 (8-oz.) packages cream cheese, softened1/2 c. white sugar1/2 tsp. vanilla2 eggs1/2 c. pumpkin puree1/2 tsp. cinnamon1 pinch ground cloves1 pinch ground nutmeg1/2 c. whipped creamIn a medium bowl, mix together crumbs and melted butter. Press mixture into bottom and up the sides of a 9-inch spring-form pan; set aside.Preheat oven to 325F. Place a shallow pan on a lower oven rack and fill with water to a depth of 1/4 to 1/2 inch. In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom crust; set aside.
Add pumpkin, cinnamon, cloves, and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake cheesecake in preheated oven for 35 to 40 minutes or until center is almost set. Without disturbing the cheesecake, turn heat off and open the oven door about 3 inches. Allow to cool completely in the oven, then remove and refrigerate for 3 hours or overnight.
Serve with whipped cream.