Double Layer Pumpkin Cheesecake

Pumpkin and cheesecake -- what better combination could there be? Don't wait until Thanksgiving for this delicious combo, thanks to this recipe adapted from FatFree Vegan Kitchen. (Do check out that site for other pics and such; I was a bit haphazard in filling my pie crust and so the double layer effect isn't as great as it can be when you're more careful.)

8 ounces (1 tub) Tofutti cream cheese
12 ounces firm or extra firm silken tofu
1/2 cup agave nectar
2 tablespoons cornstarch
1-1/2 tablespoons lemon juice
1/2 teaspoon vanilla

1/2 cup canned pumpkin
3 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon grated fresh nutmeg

1 pre-made 8-inch graham cracker crust (I used about 1-1/2 cups ground vegan animal crackers and 1/4 cup melted EarthBalance butter, though next time I would use a little more butter for better adhesion)

Preheat the oven to 350 degrees. Put the first set of ingredients (cream cheese through vanilla) in a food processor and puree. Remove a 1-1/2 cups of this mixture and spread it on the bottom of the crust. Add the next set of ingredients (pumpkin through nutmeg) to the remaining ingredients in the food processor and blend. Smooth the pumpkin mix over the white layer in the crust. Bake until the center is almost set, about 45-55 minutes. Remove from the oven and allow to cool. Refrigerate overnight.