Pumpkin Cheesecake

This recipe came from Lacey Berry. My son, Cory, made it for Thanksgiving.
4 8oz. packages of softened cream cheese
1/2 cup sugar
6 oz sweetened condensed milk
4 large eggs
1-2 cups pumpkin, depending on the taste and color you are looking for
1 teaspoon cinnamon
1/4 teaspoon cloves, ginger, and nutmeg
any graham cracker crumbs or cookie crumbs mixed with butter for a crust and pressed into 8" spring form pan. We used vanilla wafers and chocolate sandwich cookies.

Cream cheese and sugar until very creamy and smooth. Add sweetened condensed milk and mix well. Add eggs, one at a time and mix. Place half of the cheesecake batter in an 8" springform pan. Place a pan of water on the rack below while cooking. Bake for 90 minutes at 285°. Remove from oven and cool to room temperature. Mix the pumpkin and spices with the remaining cheesecake batter and pour over the top of the baked cheesecake and continue baking at 300° for 90 minutes or until done. Keep checking the water and refill as needed. Freezing the cheesecake when cooled will make it easier to cut. The water bath helps keep it from cracking.