2 (8 oz.) pkgs. Philadelphia cream cheese
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
Dash ground nutmeg
1/3 cup graham cracker crumbs
1/2 cup Cool Whip

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 no stick cooking spray; sprinkle bottom with crumbs.
Pour remaining plain batter into crust. Top with pumpkin batter.

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

Makes 8 servings.