3 (8 oz.) pkg. cream cheese
1 c. sugar, divided
1 tsp. vanilla
3 eggs
1 c. canned pumpkin
1 tsp. cinnamon
1/4 tsp. nutmeg
dash of cloves
graham cracker crust

Beat cream cheese, 3/4 c. sugar, and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Reserve 1/2 c. of batter.

In remaining batter, add 1/4 c. sugar, pumpkin, and spices; mix well. Spoon pumpkin batter into graham cracker crust. Drop the reserved (1/2 c.) batter on the top of the pumpkin batter. Repeat layers. Cut through batters with a knife for a marble effect.

Bake at 325°F for 55 minutes or until center is almost set. Refrigerate 4 hours.