2 c. vanilla wafer crumbs
1/4 c. butter, melted
2 (8 oz.) pkgs. cream cheese
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. Set aside.

Combine cream cheese, 1/2 cup sugar and vanilla. Mix at medium speed with an electric mixer until well blended. Add eggs one at a time, mixing well after each addition.

Reserve 1 cup of the cream cheese mixture. To remaining cheese mixture add pumpkin, remaining sugar and spices. Mix well.

Layer 1/2 of the pumpkin mixture and 1/2 of the cream 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.