Layered Pumpkin Cheesecake

Although pumpkin cheesecake is a nice holiday treat I like regular cheesecake as well. This combines both!
The flavors of a traditional cheesecake topped with a pumpkin cheesecake.  Enjoy!

3 (8oz) packages of cream cheese
1/2 cup sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup low fat sour cream
1 (8oz) can pumpkin puree
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

1 graham cracker crust, prepared. (I used a recipe off the graham cracker crumbs box)

1. Press graham cracker crust onto the bottom and up 3/4 of the sides of a 9 inch springform pan.
2. Preheat oven to 350 degrees F (165 degrees C).
3. 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 1/4 cups of batter and spread into bottom of crust; set aside.
4. Add pumpkin puree, cinnamon, cloves and nutmeg to the remaining batter and fold gently until well blended. Carefully spread over the batter in the crust.
5. Bake in preheated oven in a water bath for one hour, center will still jiggle. Turn oven off and open door and allow cheesecake to sit in oven for an additional hour. Refrigerate and cool completely before serving.