Pumpkin Swirl Cheesecake

Filling:

3 8-ounce packages of cream cheese
1 cup sugar
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of ground cloves

Crust:
2 cups crushed ginger snaps
1/2 cup finely chopped pecans
6 tablespoons butter, melted

Press crust mixture into a 9-inch springform pan. Beat cream cheese, 3/4 cup of the sugar and vanilla with mixture until blended. Add eggs one at a time. Reserve 1 1/2 cups of the plain batter. Stir in remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon 1/2 of batter over crust. Top with spoonfuls of plain batter. Repeat layers. Cut through batters with knife several times for marble effect. Bake at 350 for 55 minutes until center is almost set or 3oo for 55 minutes for dark pans. Let cool before refrigerating to prevent cracks.