Crust:

1 1/2 c. gingersnap cookie crumbs
1/2 c. finely chopped pecans
1/3 c. butter, melted

Combine crumbs, pecans and melted butter; press onto bottom and up 1 1/2-inches up the sides of a 9-inch spring-form pan.

Bake at 350°F for 10 minutes.

Filling:

2 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
1 tsp. vanilla
3 edges
1 c. canned pumpkin
3/4 tsp. cinnamon
1/4 tsp. ground nutmeg

Combine cream 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 batter. Add remaining sugar, pumpkin and spices to the remaining batter; mix well. Spoon pumpkin batter and cream cheese batters alternately over crust; cut through batters with a knife several times for marble effect.

Bake at 350°F for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.