Philly Pumpkin Swirl Cheesecake

This is a Kraft Foods recipe and it is the best pumpkin cheesecake I have ever had. The best tip I can give is follow the recipe as written.

• Ready In: 5 hrs 20 mins
• Serves: 16

Ingredients

• 25  nabisco  ginger snaps, crushed (1 1/2 cups)
• 1⁄2 cup  finely chopped Planters pecans
• 1⁄4 cup butter, melted
• 32  ounces Philadelphia Cream Cheese, softened
• 1  cup sugar, divided
• 1  teaspoon vanilla
• 4  eggs
• 1  cup canned pumpkin
• 1  teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg

Directions

1. PREHEAT oven to 325°F.
2. Mix ginger snaps crumbs,pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
3. BEAT cream cheese, 3/4 cup of sugar and the vanilla with electric mixer until well blended. Add eggs one at a time, mixing on low speed after each additional just until blended. Remove 1 1/2 cups of batter; place in small bowl.
4. Stir remaining 1/4 cup of sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of the reserved plain batter. Repeat layers. Cut through batters with knife several times for a marble effect.
5. BAKE 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.