Double Layer Pumpkin Cheesecake

adapted from allrecipes.com

3 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

1/2 teaspoon vanilla extract

2 eggs

1/2 cup sour cream

1 large prepared graham cracker crust

1/2 cup pumpkin puree

1 1/2 teaspoon pumpkin pie spice

1/2 cup frozen whipped topping, thawed

Preheat oven to 350 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 & fold in sour cream. Remove 1 1/2 cup of batter and spread into bottom of crust; set aside.

Add pumpkin & pumpkin pie spice to the remaining batter and mix until well blended. Carefully spread over the batter in the crust.

Place pie on a roll pan or baking sheet and pour a small layer of water on the pan to create a water bath.  Bake in preheated oven for 1 hour.  Turn off the oven, prop the door and allow the cheesecake to sit for an additional hour. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.