Layered Pumpkin Cheesecake

1 box (7 oz.) ginger lemon creme sandwich cookies
2 T. melted butter
2 tubs (1 lb. 8.3 oz. each) refrigerated cheesecake filling
1 can (16 oz) pumpkin (not pie mix)
1-1/2 t. pumpkin pie spice
Pecan halves & caramel topping for garnish

Place cookies in a food processor; pulse until finely chopped. Add melted butter; continue processing until crumbs begin to stick together. Press into bottom of an 8x3" springform pan that has been coated with cooking spray.

Stir 1 tub of cheesecake filling in bowl until smooth; spread over crumb layer.

Stir remaining tub of cheesecake filling, pumpkin & spices bowl until blended & smooth (use same bowl from previous step). Spread evenly over plain filling already in pan. Cover & refrigerate until set, at least 4 hours.

To serve: Remove pan sides & arrange pecan halves around top edge of cake. Drizzle with caramel sauce.

(recipe from Woman's day magazine, November 1, 2007 issue)

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