Pumpkin Swirl Cheesecake

Ingredients
-25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups) (I used graham cracker crumbs to make the crust)

-1/2 cup finely chopped PLANTERS Pecans (omitted)

-1/4 cup (1/2 stick) butter, melted

-4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened (I only used three)

-1 cup sugar, divided

-1 tsp. vanilla

-4 eggs

-1 cup canned pumpkin

-1 tsp. ground cinnamon

-1/4 tsp. ground nutmeg

-Dash ground cloves (didn't have)

Directions

HEAT oven to 325°F

MIX crumbs, nuts and butter; press onto bottom and 1 inch up side of 13x9-inch pan. (I used a regular springform cheesecake pan. Keep checking on it after it's been baking for an hour if you decide to do it this way.)

BEAT cream cheese, 3/4 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1-1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.

SPOON half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.

BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.