Mix cream cheese, sugar & vanilla with electric mixer on medium until well blended. Add eggs; mix until blended. Remove 1 cup batter; stir in pumpkin & spices. Pour into crust. Top with the reserved pumpkin batter. Bake at 350ΓΈ for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with Cool Whip.
For a marbleized effect run a knife through the batter before cooking, creating swirls.
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