Preheat oven to 325F.

Mix together the softened cream cheese, granulated sugar, vanilla extract and eggs until smooth.

Spread one cup of the cheesecake filling over the bottom.

To the remaining filling, stir in the canned pumpkin, cinnamon, ginger, cloves, and nutmeg.

Spooning lightly, spread the pumpkin layer over the bottom layer of cheesecake.

Bake pie for 45 minutes, then remove from the oven and let cool for 15 minutes.

While the pie is cooling, whisk together the sifted powdered sugar with the vanilla and sour cream until smooth.

Spoon lightly over the cheesecake and spread evenly, then return the pan to the oven for ten minutes.

Remove the pie from the oven and cool further on a wire rack another hour.

Chill pie at this point for several hours or overnight to firm up.

Slice a knife around the edge of the crust if needed and release from the pan.

Cut the pie with a wet knife dipped in hot water.

Drizzle with Pumpkin Pie Puremade sauce if desired and serve with a dallop of whipped cream.