Pumpkin Cheesecake

1. Preheat oven to 325 F.
2. In the bowl of your stand mixer beat cream cheese (must be room temp or you will get lumps), vanilla and sugar. Blend in 1 egg at a time.
3. Remove one cup of the batter and spread it on the bottom of the crust (I used a ten inch crust). Set the crust aside.
4. Add pumpkin and spices to the remainder of the cream cheese batter and mix until well blended. Gently add this over the batter already in the crust.
5. Bake for about 45 minutes (your bake time will vary, especially if you use an 8 inch crust).
6. When done and it just barely jiggles in the center remove it from the oven. Allow to cool and then put in fridge for a minimum of 3 hours or overnight.
7. Add whipping topping, if desired at time of serving.