Double Layer Pumpkin Cheesecake

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup white sugar
• 1/3 cup butter, melted

• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup sour cream
• 1 cup pumpkin puree
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 teaspoon pumpkin pie spice

Directions

1. Preheat oven to 325 degrees Fahrenheit.
2. For crust: Combine graham cracker crumbs, granulated sugar, and butter in medium bowl. Press onto bottom of 9-inch springform pan. Bake for 8 minutes (do not allow to brown). 
3. For filling: In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs, one at a time Stir in sour cream until just combined. Remove 1 1/2 cups of batter and spread into bottom of crust; set aside.
4. Add pumpkin, cinnamon, nutmeg, cloves, and pumpkin pie spice to the remaining batter and stir gently until well blended. Carefully spread over the batter over the crust.
5. Bake in preheated oven for 45 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Serve.