Double-Layer Pumpkin Cheesecake

From the Kraft website. Posting for safe-keeping! 150 calories per serving.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 2 (8 ounce) packages fat free cream cheese, softened
• 1⁄2 cup sugar
• 1⁄2 teaspoon vanilla
• 2  eggs
• 1⁄2 cup canned pumpkin
• 1⁄4 teaspoon ground cinnamon
• 1  dash ground nutmeg
• 1⁄3 cup graham cracker crumbs
• 1⁄2 cup  thawed cool whip  sugar-free whipped topping

Directions

1. Preheat oven to 325ºF.
2. Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended.
3. Add eggs, one at a time, mixing on low speed after each addition just until blended.
4. Remove 1 cup of the batter and place in medium bowl.
5. Stir in the pumpkin and spices.
6. Spray a 9-inch pie plate with cooking spray ad sprinkle the bottom with crumbs.
7. Pour the remaining plain batter into crust and then top with pumpkin batter.
8. Bake for 40 minute or until center is almost set. Cool completely. Refrigerate at least 3 hours. Top each serving with 1 tablespoons of the whipped topping. Store leftovers in refrigerator.