1 1/2 c  Gingersnap Crumbs

    1/2 c  Finely Chopped Pecans

    1/3 c  Margarine, Melted

     16 oz Cream Cheese, Softened

    3/4 c  Sugar

      1 t  Vanilla

      3 ea Eggs

      1 c  Canned Pumpkin

    3/4 t  Cinnamon

    1/4 t  Ground Nutmeg

  Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches
  up sides of 9-inch springform pan.  Bake at 350 degrees F., 10 minutes.
  Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on
  electric mixer until well blended.  Add eggs, one at a time, mixing well
  after each addition.  Reserve 1 c batter, chill.  Add remaining sugar,
  pumpkin and spices to remaining batter; mix well.  Alternately layer
  pumpkin and cream cheese batters over crust.  Cut through batters with
  knife several times for marble effect.  Bake at 350 degrees F., 55 minutes.
  Loosen cake from rim of pan; cool before removing rim of pan.  Chill.