Marbled Pumpkin Cheesecake

Crust:
1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted
Cheesecake:
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees F.
Crust:
In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
Cheesecake:
In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth.
Mix in eggs one at a time, blending well after each.
Set aside 1 cup of the mixture.
Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top.
Swirl with a knife to create a marbled effect.
Bake 55 minutes in the preheated oven, or until filling is set.
Run a knife around the edge of the pan.
Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

Recipe From: www.allrecipes.com