Double Layer Pumpkin Cheesecake

This cheesecake was amazing! I made it for my husband. I don't even like cheesecake and still loved it. The recipe is from Allrecipes.com, the pie crust I used was from epicurious.com.

Double Layer Pumpkin Cheesecake with Gingersnap Crust

CRUST:
5 T. unsalted butter, melted
1 1/2 c. cookie crumbs (I used 24 gingersnaps)
1/8 t. salt

Combine ingredients in food processor. Press evenly into bottom and up side of pie plate. Bake at 350 for 12-15 minutes. Cool.

CHEESECAKE:
2 (8 oz) pkg. cream cheese, softened
1/2 c. sugar
1/2 t. vanilla
2 eggs
1/2 c. pumpkin puree
1/2 t. ground cinnamon
1 pinch cloves
1 pinch nutmeg

whipped topping or ice cream for serving

Preheat oven to 325. In large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust. Set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until blended. Carefully spread over batter in the crust.
Bake in preheated oven for 35-40 minutes or until center is almost set. Allow to cool, then refrigerated for 3 hours or overnight. Cover with whipped topping or ice cream to serve.