Pumpkin Layer Cheesecake

Double-Layer Pumpkin Cheesecake 

What You Need

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

1/2 cup  thawed COOL WHIP Sugar Free Whipped Topping

Make It

HEAT oven to 325ºF.

BEAT cream cheese, sugar and vanilla with mixer until blended. Beat in eggs, 1 at a time, just until blended. Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.

SPRAY 9-inch pie plate with cooking spray; sprinkle bottom with graham crumbs.

TOP with layers of plain and pumpkin batters. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Serve topped with COOL WHIP.