Preheat oven to 325°

In a large bow, combine cream cheese, granulated sugar and vanilla extract. Beat until well combined. Blend in eggs one at a time, until smooth.

Remove 1 ⅓ cups of the cheesecake batter and spread it into the bottom of the graham cracker crust; set aside.

Add the pumpkin puree and pumpkin pie spice to the remaining cheesecake batter and whisk gently until well combined. Carefully spread the pumpkin layer over the plain cheesecake layer with a spatula.

Bake in a preheated oven for 35-40 minutes, or until the center is almost set. Allow to cool (about 1 hour), then refrigerate for 3 hours or overnight.

Serve with whipped cream, if desired! Enjoy.