1/2 c. finely crushed graham crackers
1/4 c. finely crushed gingersnaps
2 tbsp. finely chopped pecans
1 tbsp. all-purpose flour
1 tbsp. powdered sugar
2 tbsp. butter, melted
2 (8 oz.) pkg. cream cheese, softened
1 c. granulated sugar
3 eggs
1 (15 oz.) can pumpkin
1 egg
1/4 c. milk
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 c. whipping cream
toasted chopped pecans

For crust, combine crushed graham crackers, crushed gingersnaps, the 2 tablespoons pecans, flour, powdered sugar and melted butter in a medium bowl. Press evenly onto the bottom of a 9-inch spring-form pan. Set aside. Beat cream cheese and granulated sugar in a large mixing bowl with an electric mixer on medium speed until fluffy. Add the 3 eggs all at once, beating on low speed just until combined. Place 1 cup of cream cheese mixture in a medium bowl. Add pumpkin, the 1 egg, milk, cinnamon, ginger and nutmeg. Beat on low speed just until combined. Pour pumpkin mixture into prepared spring-form pan. Top with cream cheese mixture. With a knife or thin metal spatula, gently swirl through the layers to marble.

Place spring-form pan in a shallow baking pan.

Bake in 350°F oven for 40 to 45 minutes or until center appears set when shaken. Cool on wire rack 15 minutes. Loosen crust from sides of pan. Cool 30 minutes more; remove sides of pan. Cool completely. Cover. Chill at least 4 hours.

Before serving, beat whipping cream until stiff peaks form. Pipe or spoon into mounds atop cheesecake. Garnish with toasted chopped pecans.

Makes 12 to 16 servings.