Marble Pumpkin Cheesecake

From Grandma G.

1 1/2 C. gingersnap cookies, crumbled
1/4 C. unsalted butter
2- 8oz. packages cream cheese, softened
3/4 C. sugar, divided
1 tsp. vanilla
3 eggs
1 C. canned pumpkin
1 1/2 tsp. pumpkin pie spice

Combine crumbs and butter. Press firmly on bottom and up sides of pie plate. Bake for 5 minutes @ 400*. Remove from oven and cool.
In large bowl, beat cream cheese, 1/2 C. sugar, and vanilla.
Beat in eggs, one at a time. Reserve 1 C. o f batter.
Add remaining sugar, pumpkin, and spice to batter and mix well.

Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect.

Bake @ 325* for 45-50 minutes, or until cheesecake springs back when lightly touched.

Serve chilled.

{LDM}