Pumpkin Marble Cheesecake

Crust
2 1/3 cups gingersnap crumbs
1/2 cup finely chopped pecans
1/3 cup butter, melted

Filling
3 (8 oz) pkg. cream cheese, softened
1 cup sugar, divided
1 tsp. Vanilla
3 eggs
1 cup canned pumpkin
1 tsp. Ground cinnamon
1/4 tsp. Ground nutmeg
Dash ground cloves

Heat oven to 325

Mix crumbs, pecans and butter; press onto bottom and 2-inches up sides of 9-inch springform pan. Bake 10 minutes.

Beat cream cheese, 3/4 cup sugar and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended. Reserve 1 1/2 cups batter. Add remaining sugar, pumpkin and spices to remaining batter; mix well.

Spoon pumpkin and cream cheese batters alternately over crust; cut through batters with knife several times for marble effect.

Bake 55 to 60 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight