Preheat oven to 325F . Partially bake a double batch of pie crust spread out in a casserole.

Make a pie filling from this pumpkin pie recipe (or use canned filling with relevant spices/eggs/etc.)

Make the cheesecake layer:
16 oz cream cheese, softened
1/2 cup sugar
1/3 cup eggnog
1 egg
1 tablespoon all-purpose flour
pinch nutmeg (if not already enough in eggnog)

In a large bowl, combine cream cheese and sugar. Beat until smooth. Blend in egg and then the eggnog and flour. Carefully spread over the batter in the crust.

Pour the pumkin pie filling over the cheesecake.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight.

Cobbled together from http://allrecipes.com/Recipe/Double-Layer-Pumpkin-Cheesecake-2/Detail.aspx , http://allrecipes.com//Recipe/eggnog-cheesecake-iii/Detail.aspx ,