Pumpkin Marble Cheesecake

Preheat oven to 350°F (175°C). Combine crushed gingersnaps, pecans and butter; press into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes; set aside. Combine cream cheese, 1/2 cup sugar and vanilla in a mixing bowl; beat at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup batter. To the remainder, add remaining sugar, pumpkin, cinnamon and nutmeg; mix well. Alternately layer pumpkin mixture and cream cheese batter over the crust, making sure that the top has a little of the plain batter on it. Swirl a knife through the batter, dragging one color into the other, to create a marble effect. Bake for 55 minutes. Loosen the cake from the rim of the pan; cool before removing from the pan; then wrap and refrigerate for at least an hour before serving.