2In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth, blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust, set aside
3Add pumpkin, cinnamon, cloves, and nutmeg to remaining batter ans stir gently until well blended. Carefully spread over the batter in crust.
4Bake in over for 45 minutes to 1 hour, or until center is almost set. Allow to cool, then refrigerate for 3 hours or over night. Cover with whip cream, circle the edge with candy corn/ pumpkins before serving.