1 (9 inch) prepared pie crust (or Graham cracker crust, whichever you prefer)
2 eggs
1/2 teaspoon vanilla extract
1/2 cup white sugar
2 (8 ounce) packages cream cheese, softened
Instructions
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. Cover with whipped topping before serving.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
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.
