Double-Layer Pumpkin Cheesecake

3 (8-ounce) packages cream cheese
2 cups granulated sugar
3 teaspoons vanilla extract
3 large eggs
1 package graham crackers - crushed
1/2 cup unsalted butter
1 cup pumpkin puree
Ground cinnamon, ground cloves, ground nutmeg, ground ginger
2 cups sour cream

1. Preheat oven to 325*F (160*C).
2. Crust: Place crushed graham crackers in a 9-inch springform. Mix in 1/2 teaspoon of cinnamon and ginger, and a dash of nutmeg and cloves. Melt butter and pour over crumb mixture. Stir with a fork until crumbs are moistened and press evenly into bottom of springform.
3. First Layer: Combine 1 package softened cream cheese and 1/4 cup sugar in a bowl. Beat until creamy. Add 1 egg and 1 teaspoon vanilla. Beat until smooth and creamy (about 1 minute). Spread evenly on top of crust.
4. Second Layer: Combine 2 packages softened cream cheese and 3/4 cup sugar in a bowl. Beat until creamy. Add 2 eggs, 1 teaspoon vanilla, 1 cup pumpkin puree, 1/2 teaspoon cinnamon, and 1/4 teaspoon of cloves and nutmeg. Beat until smooth and creamy (1 to 2 minutes) Gently pour on top of first layer in springform.
5. To Bake: Place springform into a pan filled with 1/2 to 1-inch of water. Bake in 325*F (160*C) oven until set. (1 to 1 1/4 hours). Once the cheesecake is set., turn off the oven and allow the cheesecake to remain in the oven with the door cracked for 4 to 6 hours.
6. Topping: Combine sour cream, 1 cup sugar, and 1 teaspoon vanilla in a bowl. Beat until smooth. Add more sugar to taste if necessary. Pour over top of cheesecake. Dust top of cake with cinnamon and nutmeg.
7. Refrigerate overnight. Loosen edges of cheesecake with a small knife and remove the springform just prior to serving.

Makes 12 to 16 servings.