Double Layer Pumpkin Cheesecake

This week, my clinic rotation got canceled, so I get to go home early in the afternoons if I choose. Most days, I'll probably hang around the school and do lab work, but today, I headed home for a little rest and relaxation (I'm still recovering from a nasty upper respiratory tract infection). Since cooking relaxes me more than anything, I ran by the store to grab the ingredients for this tasty treat. I love fall and I love pumpkin, so this seemed like something appropriate to make. Plus, it was really easy and delicious! Here's the recipe (modified from allrecipes.com):

• 2 (8 ounce) packages cream cheese, softened (I used one fat-free and one light)
  
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves (I didn't have any, so I omitted this)
  
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

Preheat oven to 325 degrees. In a large bowl, combine cream cheese, vanilla, and sugar, and beat until smooth. Blend in eggs one at a time. Remove 1 1/4 cups of this mixture and spread into bottom of pie crust; set aside.

Add pumpkin, cinnamon, cloves, and nutmeg to the remaining batter and stir until smooth. Carefully spread over batter in the crust.

Bake for 55 minutes, or until center is almost set. Cool completely, then refrigerate 3 hours or overnight. Serve with Cool Whip on top.