Tony's Famous Pumpkin Cheesecake

Pumpkin Marble Cheesecake

1 1/2 cups gingersnaps (about 20 cookies) (oh and it's best if you actually use a manual crusher thing with this. It makes it so it's not powder)
1/2 cup finely chopped pecans
1/3 cup Parkay Margerine, melted

Hand mix crumbs, pecans and margarine (yes it will be a bit warm for a few seconds, but nothing bad)

Press onto bottom and 1 1/2 inches up sides of 9-inch springform pan.

Bake at 350, 10 minutes

2 8-ounce packages Philadelphia Brand Cream Cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg

Combine cream cheese, 1/2 cup sugar and vanilla, mixing at medium
speed on electric until well blended. Add eggs, one at a time, mixing
well after each addition.

**Reserve one cup of 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 at 350, 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

Chill. (yeah that means you too! :P)

ENJOY!!!!