Pumpkin Cheesecake Brownie Pie

Preheat oven to 350 F. Place your refrigerated pie crusts on a floured work surface and use a rolling pin to roll one out slightly (should be big enough to fully cover your pie pan). Place this sheet in a 10 inch glass pie plate, pressing it all around the pan. Make sure the crust is all the way to the top of your pan but do not crimp the edges. Using a small cookie cutter, cut small shapes out of the second pie crust. Arrange these shapes around the top edge of the pie crust that is in the pan already. Press them together slightly.

In a mixing bowl, combine the brownie mix, oil, water, coffee granules and one egg. Beat until combined. Carefully spread this into the bottom of the pie crust. Bake for 30 minutes.

While the brownie layer is baking, in another large bowl combine the cream cheese, sugar, and vanilla and mix until smooth. Add the remaining egg and the pumpkin and cream again. Slowly beat in the cinnamon, nutmeg, and flour.

When the brownie layer is finished, remove it from the oven and carefully spread the cheesecake on top of the brownie layer. Place pan back in the oven and bake another 20-25 minutes. Remove pan from the oven and set on a cooling rack. Let the pie cool for one hour. Then place it in the refrigerator and cool completely.

Before serving spread the Cool Whip on top and sprinkle with cinnamon if desired.