Preheat oven to 325 degrees. Stir together the crust ingredients and press into 2 pie pans. Beat the cream cheese and sugar together with a mixer until smooth. Add the vanilla and the eggs and beat again.
Pour 1/3 of this mixture over each pie crust. (This was approximately 1 1/3 cups of the filling.) Stir the pumpkin puree and the spices into the remaining filling and beat until well combined. Divide the pumpkin mixture between the two pies and use a spatula to smooth it across the cheesecake layer.
Bake for 35-40 minutes, until the center looks almost set. A knife inserted should come out mostly clean. Cool at room temperature and then refrigerate for 2-3 hours or overnight. Top with whipped cream, just before serving. Enjoy!