PREHEAT oven to 350°F. Mix crumbs and butter. Press firmly onto bottom and up side of 9-inch pie plate.
BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, pumpkin and spices; mix just until blended. Pour into crust.
BAKE 40 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 8 slices. Top each slice with 1 Tbsp. of the whipped topping just before serving. Store leftover cheesecake in refrigerator.