Double Layer Pumpkin Cheesecake Pie

Ingredients

• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust or a shortbread cookie crust
• 1 (8oz) can  pumpkin pie filling
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time, fold in the sour cream. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. I baked this in a water bath at 350 for 1 hr (till the middle jiggles like jello), then turn off the oven, prop the door open and let the cheesecake sit for another hour, I promise you it will not crack at all. I used a 10in springform pan
4.  then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Shortbread crust

Ingredients

• 1 cup butter
• 1/2 cup confectioners' sugar
• 2 cups all-purpose flour
• 1/4 teaspoon baking powder

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into a 9 inch pie plate.
3. Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.