Double Layer Pumpkin Cheesecake from Jenni

½ cup sugar 2 eggs
½ tsp vanilla ½ cup canned pumpkin
½ tsp cinnamon dash of cloves
dash of nutmeg
2 packages (8 oz each) cream cheese, softened
1 graham cracker crust (6 or 9 in)

Mix cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Remove 1 cup of batter into a small bowl and stir in pumpkin and spices; set aside. Pour remaining plain batter into crust. Top with pumpkin batter. Bake at 350 degrees for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.