Pumpkin Swirl Cheesecake

Ingredients:
30+ Nabisco ginger snaps, finely crushed
1/4 C butter
4 (8 oz) packages Philadelphia cream cheese, softened
1 C sugar, divided
1 tsp vanilla
4 eggs
1 C canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
dash of cloves

Directions:
PREHEAT oven to 325*
MIX ginger snap crumbs and butter; press firmly onto bottom and 1 inch up side of 9 inch spring form pan
BEAT cream cheese, 3/4 c sugar and the vanilla with electric mixer until well blended. Add eggs one at a time, mixing on low speedafter each addition just until blended.
REMOVE 1 1/2 C of the batter; place in seperate bowl, set aside.
STIR remaining 1/4+ C sugar, pumpkin, and spices into remaining batter.
SPOON half of the pumpkin batter into crust; top with spoonfuls of half the reserved batter.
REPEAT layers.
CUT through batters with knife several times for marble effect.
BAKE 55 min or until center is almost set.
COOL completely; refrigerate 4 hours or overnight (best option)