Fabulous Creamy Pumpkin Cheescake

So, not the least bit good for you and I usually make health recipes but this was a great cheescake recipe that everyone loved!

1 1/2 cups finely crushed ginersnaps
1/2 cup finely chopped pecans
1/4 cup melted butter
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
4 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash ground cloves

PREHEAT oven to 325°F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.

BEAT cream cheese and 3/4 cup of the sugar with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin, and spices into the remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
BAKE 1 hour 10 min. or until center is set. Cool completely. Refrigerate 8 hours or overnight.