Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie
16 oz. cream cheese, softened 
1/2 c. sugar 
1/2 t. vanilla 
2 eggs 
1 (9 inch) prepared pie crust (or Graham cracker crust) 
1/2 c. pumpkin puree 
1/2 t. cinnamon 
1/4 t. cloves 
1/4 t. nutmeg 
1/2 c. frozen whipped topping, thawed 
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs.  Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake at 325 for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.