Pumpkin Swirl Cheesecake

My neice, Beth, mentioned today that she was looking for a good recipe for Pumpkin Cheesecake.  I have a really nice recipe and thought I'd share it with all since it is the season .... I'd also think about adding a 1/2 tsp. of cinnamon and a touch of nutmeg to the crust.

PUMPKIN SWIRL CHEESECAKE

2 C vanilla wafer crumbs
½ C melted margarine
2 8 oz. packages light cream cheese, softened
¾ C sugar
1 tsp. vanilla
4 eggs
1 C canned pumpkin
¾ tsp. cinnamon
½ tsp. ground nutmeg
Combine crumbs and margarine. Press onto bottom and sides of 9" springform pan. Combine cheese, ½ 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 cheese mixture; add pumpkin, remaining sugar and spices to remaining cheese mixture. Mix well. Layer half of pumpkin mixture and half of cheese mixture over crust; repeat layers. Cut through batter with knife several times for marble effect. Bake at 350o for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.