Pumpkin Cheesecake

Crust:
2 ¼ c gingersnaps crumbs
½ finely chopped pecans
1/3 c margarine
Bake 10 mins at 325 degrees

Filling:
3- 8 oz cream cheese
1 c sugar
1 tsp vanilla
3 eggs
1c canned pumpkin
1 tsp cinnamon
¼ tsp nutmeg
dash of cloves

*Beat cheese and ¾ c sugar and vanilla
Add eggs 1 at a time
Reserve 1 ½ c batter
Add remaining sugar and mix well
Swirl white and pumpkin batter with knife and bake 325 degrees 55-60 mins