2 c. vanilla wafer crumbs
1/4 c. butter, melted
2 (8 oz.) pkgs. light Philadelphia Brand Neufchatel cheese, softened
3/4 c. sugar
1 tsp. vanilla
3 eggs
1 c. canned pumpkin
3/4 tsp. cinnamon
1/4 tsp. ground nutmeg

Combine crumbs and butter; press onto bottom and sides of 9 inch springform pan.

Combine nuefchatel cheese, 1/2 cup sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup neufchatel mixture; add pumpkin, remaining sugar and spices to remaining neufchatel cheese mixture. Mix well.

Layer half of pumpkin mixture and half of neufchatel cheese mixture over crust; repeat layers. Cut through batter with knife several times for marble effect. Bake at 350 degrees 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 10 to 12 servings.