1. Mix ginger snaps, pecans and butter; press onto 9-inch springform pan.

2. Beat cream cheese, 3/4 cup of the sugar & vanilla with mixer on medium until smooth. Add eggs, 1 at a time, mixing on low until just blended.

3. Reserve 1 1/2 cups of this batter. In remaining batter, stir in remaining 1/4 cup sugar, pumpkin and spices. Spoon half the mixture into pan. Drop 1/2 of the reserved batter by spoonfuls forming second layer. Repeat the process with the remaining batter. Cut through the batter with a knife several times to create a marbled effect.

4. Bake at 325º for 55 minutes until center is almost set. Loosen cake from side of pan but do not remove rim until cool. Refrigerate overnight. Serves 12