Marbled Pumpkin Cheesecake Recipe

Crust
a. Preheat oven to 325°F.
b. Crush enough cookies to make 1 3/4 cups crumbs.
c. In a 9" cheesecake pan with removable rim, mix cookie crumbs, granulated sugar, and butter.
d. Press over bottom and about 1 inch up pan sides.
e. Bake crust in a 325º oven until slightly browned, about 15 minutes.
f. If you can't make a good crumb crust, buy a Graham cracker one at the store. It is not as good, though.

2. Filling
a. Meanwhile, in a food processor or in a bowl with a mixer, blend cream cheese, brown sugar, and eggs until smooth.
b. Spoon 1/2 cup of the cheese mixture into a small bowl.
c. Add spice and pumpkin to remaining cheese mixture and mix well.

Assembly and cooking
a. Pour pumpkin filling into hot or cool crust.
b. Drop rounded tablespoons of the reserved cheese mixture onto the pumpkin filling. With a knife tip, swirl to marble the white and orange mixtures.
c. Bake in a 325 oven for about 1 hour; until the center barely jiggles when cake is gently shaken.
d. Cool on a rack. Cover and chill until cold, at least 2 1/2 hours.
e. Run a knife between the cake and pan rim; remove rim.