Double-Layer Pumpkin Cheesecake

from Lorna Turley

2 pkg. (8 oz. each) Fat Free Cream Cheese, softened 1/2 cup sugar 1/2 tsp. vanilla 2 eggs 1/2 cup canned pumpkin 1/4 tsp. ground cinnamon Dash ground nutmeg 1 cup Graham Cracker Crumbs

BEAT cream cheese, sugar and vanilla with mixer until well blended. Beat in eggs, 1 at a time, just until blended. Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices. SPRAY 9-inch pie plate with cooking spray; sprinkle bottom with crumbs. TOP with layers of plain and then pumpkin batters. Bake at 350' for 40 min. - or until center is almost set. Cool completely, then refrigerate 3 hours before serving. Serve with a blob of Fat Free Cool Whip on each slice.