I'm posting both recipes here. 

Philadelphia 3-Step Pumpkin Cheesecake

2  pkg.  (8 oz. each)  PHILADELPHIA Cream Cheese, softened

1/2 cup canned pumpkin

1/2 cup sugar

1/2 tsp. vanilla

1/2 tsp. ground cinnamon

Dash ground cloves

Dash ground nutmeg

2 eggs

1 HONEY MAID Graham Pie Crust (6 oz.)

1 cup thawed COOL WHIP Whipped Topping

PREHEAT oven to 350°F. Beat cream cheese, pumpkin, sugar, vanilla and spices in large bowl with electric mixer on medium speed until well blended. Add eggs; beat just until blended.

POUR into crust.

BAKE 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping just before serving. Store leftovers in refrigerator.

"Philadelphia 3-Step Double Layer Pumpkin Cheesecake"

2  pkg.  (8 oz. each)  PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

1/2 cup canned pumpkin

1/2 tsp. ground cinnamon

Dash of ground cloves

Dash of ground nutmeg

1 HONEY MAID Graham Pie Crust (6 oz.)

PREHEAT oven to 325°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the batter; stir in pumpkin and spices.

POUR remaining plain batter into crust. Top with pumpkin batter.

BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. (NOTE: Nutrition information does not include garnish.)