Pumpkin Cheesecake

2 (8 oz) packages cream cheese, softened
1/2 cup + 2 tsp white sugar
1 tsp vanilla extract
2 eggs
3/4 cup Libby's pumpkin pie filling
1/2 tsp cinnamon
Whipped cream/cool whip
Graham cracker crust (1 1/4 cup graham cracker crumbs, 5 tbs melted butter, 1/4 cup sugar; mix together and press in greased pie pan)

Preheat oven to 325
In large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs, 1 at a time. Remove 1 cup batter and spread into bottom of crust; set aside. Add pumpkin & cinnamon to remaining batter and stir until blended. Spread over batter in crust. Bake on a cooke sheet 50-55 minutes or until center is almost set. Allow to cool, then refrigerate 3 hours or over night. Serve with whipped cream.