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 neufchatel 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 cheese 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.