Double Layer Pumpkin Cheesecake

2 pkg (8 oz each) Philadelphia Fat Free Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/4 tsp ground cinnamon
Dash ground nutmeg
1/3 cup Honey Maid Graham Cracker Crumbs
1/3 cup thawed Cool Whip Free Whipped Topping

Mix cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Do not overbeat after adding eggs. Remove 1 cup batter; stir in pumpkin and spices. Spray 9-inch pie plate with cooking spray; sprinkle bottom with crumbs.

Pour remaining plain batter into crust. Top with pumpkin batter.

Bake at 325�F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top each serving with 1 tbsp of the whipped topping.

Nutrition (per serving)
Calories: 150
Total fat: 2.5g
Saturated fat: 1g
Cholesterol: 65mg
Sodium: 340mg
Carbohydrate: 23g
Dietary fiber: 1g