2 c. vanilla wafer crumbs
1/4 c. melted butter
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. 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 until well blended. Add eggs, one at a time, mixing well after each one. Reserve 1 cup cheese mixture.

Add pumpkin, remaining sugar and spices to the rest of the cheese mixture. Blend well.

Layer 1/2 of pumpkin mixture and half of the cheese mixture over crust, repeat layers. Cut through batter with knife several times for marble effect. Bake at 350 degrees for 55 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill. Really tasty.