Pumpkin Cheesecake

Ingredients:

• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1/2 cup canned pumpkin
• 1/2 tsp. vanilla
• 1/2 tsp. ground cinnamon
• dash ground cloves
• dash ground nutmeg
• 2 eggs
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 1 cup thawed COOL WHIP Whipped Topping

Directions:

1. Heat oven to 350°F.
2. Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Add eggs; beat just until blended.
3. Pour into crust.
4. Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP just before serving.