Pumpkin Swirl Cheesecake

2 cups finely crushed gingersnap cookies
6 tablespoons melted butter
3 packages cream cheese, completely softened
1 cup sugar
1 teaspoon vanilla
3 eggs (at room temperature)
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves

Heat oven to 325 degrees. For the crust, grind gingersnap cookies in a food processor. Mix crumbs with melted butter and press into the bottom and 2 inches up the side of a 9-inch springform pan.

For the filling, combine cream cheese, 3/4 cup of the sugar and the vanilla with an electric mixer on medium speed until well blended. Add each egg, one at a time, mixing on low speed after each addition just until blended. Remove 1 1/2 cups of the mixture and set aside.

To the remaining filling add the rest of the sugar (1/4 cup), pumpkin, cinnamon, nutmeg, and cloves. Use a large spoon to combine.

Pour 1/2 of the pumpkin filling over the crust in the pan. Spoon 1/2 of the plain batter over the pumpkin layer. Repeat until all batter is used.

Using a butter knife, gently swirl through all the layers of cheesecake filling to achieve a marbled effect. Take care not to disturb the crust when swirling.

Bake for about 55 minues or until the center is almost set. Be careful not to overbake. Cool completely on a wire rack and then refrigerate for at least 4 hours (preferrably overnight) before serving.