Double Layer Pumpkin Cheesecake

In my family there are only 2 or 3 of us who like pumpkin. I just cannot imagine how people can sit there and pass up pumpkin bread, or pumpkin truffles, pumpkin spiced lattes or pumpkin donuts, but it happens. On Thanksgiving we always get pumpkin pie and noone eats any, so this year I decided to make a pumpkin cheesecake since I was really only making it for 2 of us, I had more free reign over the dessert. I found this recipe for a double layer pumpkin cheesecake on allrecipes and it looked simple which initially drew me in, plus the 800+ positive reviews of course. It really was delicious and I could have eaten it all myself, instead I only ate about 1/2 of it.

Double Layer Pumpkin Cheesecake (adapted from allrecipes.com)

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust (Instead, I made a gingersnap crust, see recipe below)
1/2 cup pumpkin puree (I used a little bit more)
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed (I omitted)

Gingersnap Crust
1.5 cup Gingersnap cookies, crushed
1/3 stick Butter

Place cookies in a thick plastic bag and crush with a rolling pin or meat pounder. Melt butter in the microwave. Combine in a bowl and mix until butter is soaked into cookies. Place in pie dish and mold to the bottom and sides.

Directions
Preheat oven to 325 degrees F (165 degrees C).
In a 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 well blended. Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. (I made this the night before so it all had time to settle and let the flavors blend)