2 pkg (8 oz each) Philadelphia brand Free Fat Cream Cheese, softened
1/2 c. sugar
1/2 tsp. vanilla
2 eggs
1/3 c. graham cracker crumbs
1 c. canned pumpkin
1/2 tsp. ground cinnamon
Dash each of ground cloves and nutmeg
1/2 c. Cool Whip Free whipped topping, thawed

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 F for 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

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Do not fret because of evil men or be envious of the wicked, for the evil man has no future hope, and lamp of the wicked will be snuffed out. Prov. 24:19-20