Double Layer Pumpkin Cheesecake

2(8 ounce) packages cream cheese, softened

½ cup sugar

½ teaspoon vanilla

2 eggs

½ cup pumpkin

½ teaspoon cinnamon

1 pinch cloves

1 pinch nutmeg

1/3 cup butter

¼ cup sugar

1 ¼ cup finely crushed graham crackers (about 18)

Preheat oven to 375F. Melt butter; stir in sugar. Add crackers. Toss mixture well. Spread evenly in 9 inch Springform pan. Press along bottoms and sides to form a firm, even crust. Bake 4 to 5 minutes. Cool on wire rack. Reduce oven temperature to 325F. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves, and nutmeg to remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake 35 to 40 minutes, or until center is almost set. Cool. Refrigerate 3 hours.