Pumpkin-Swirl Cheesecake

I got this from the Kraft Food and Family magazine and let's just say it is divine!! I could have eaten the batter right out of the bowl without even baking it. I LOVE pumpkin!!!

25 ginger snaps, finely crushed (about 1 1/2 cups)
1/2 cup finely chopped pecans
1/4 cup butter, melted
4 packages (8 oz each) cream cheese, softened
1 cup sugar, divided
1 tsp. vanilla
4 eggs
1 cup canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
dash ground cloves

1. Hat oven to 325.
2. Mix crumbs, nuts and butter; press onto bottom of 9x13 pan
3. Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1 1/2 cups batter, Stir remaining sugar, pumpkin, and spices into remaining batter.
4. Spoon half the pumpkin batter into crust; top with spoonfuls or half the plain batter. Repeat layers; swirl with knife.
5. Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours

ENJOY!!!