Double Layer Pumpkin Cheesecake

We had a Pumpkin Pie Show Down to decide which pumpkin pie we would make for Thanksgiving and this is the one that won. It was 4 to 1 in favor of this pie and dang this pie is awesome. My 6 year old loved the mellow Double Layer No-bake Pumpkin Pie which is made with vanilla pudding, but the rest of us loved this rich pumpkin cheesecake. I love that it is baked in a pie pan - spring form pans are intimidating to me. And the graham cracker crust on this one is the best. Thanks to Sister's Cafe for this great recipe.

Double Layer Pumpkin Cheesecake

Crust:
1 1/2 cups crushed graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted

Filling:
2, 8 oz packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup canned pumpkin
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
dash allspice
whipped cream for topping

To Make Crust:
Mix all crust ingredients together in a bowl until well blended. Press into a pie pan. Refrigerate for at last 1 hour before making the filling.

*You can make this graham cracker pie crust for other pies that require a prepared graham cracker pie crust - just bake it for 7 minutes at 375 and then let it cool completely before filling.

To Make the Cheesecake:
Preheat oven to 325 degrees. In the bowl of a mixer combine cream cheeses, sugar, and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread in the bottom of crust; set aside. Add pumpkin, cinnamon, cloves, nutmeg, and allspice to the remaining batter and beat on low until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 40-45 minutes or until center looks almost set. Allow to cool, then refrigerate for 3 hours or overnight. Serve with whipped cream.