2 c. gingersnap crumbs
1/4 c. butter, melted
2 (8 oz.) pkgs. Philadelphia cream cheese, softened
3/4 c. sugar
2 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" springform pan. Combine softened cheese, 1/2 cup sugar and vanilla, mixing with electric beater until well blended. Add eggs one at a time, mixing well. Reserve 1 cup cheese mixture, adding pumpkin, remaining sugar and spices to remaining egg cheese mixture; mix well. Layer 1/2 of pumpkin mix and 1/2 Philadelphia cheese mixture over crust. Repeat layers. Cut through batter with knife several times to make marble effect. Bake 55 minutes at 350 degrees.