1 1/2 cups gingersnap cookies, finely ground
1/4 cup walnuts, finely ground
1/4 cup sugar
5 tbsps butter, melted
3 pkgs (8 ounces each) cream cheese, softened
1 3/4 cups sugar
3 tbsps flour
6 large eggs
1 tsp pure vanilla extract
1 1/2 tsps pumpkin pie spice
1 can (15 ounces) pumpkin

Preheat oven to 500 degrees

1. Combine gingersnaps, walnuts, sugar and butter in a medium bowl.
2. Press into the bottom and 1 inch up the side of a 10 inch non-stick springform pan; set aside.
3. Beat cream cheese, sugar and flour with an electric mixer until smooth.
4. Add 5 eggs, one at a time, then vanilla, beating on low speed.
5. Transfer 2 1/2 cups to a separate bowl; set aside.
6. Beat 1 egg, pie spice and pumpkin into remaining filling until smooth.
8. Pour half of pumpkin filling into crust, then half of the plain; repeat. Swirl gently with a spoon.
9. Bake for 10 minutes; reduce temperature to 200°F and bake 30 minutes.
10. Tent with aluminum foil and continue baking for 1 hour or until center appears nearly set.
11. Run a knife around top of cake to loosen from pan.
12. Cool on a rack for 30 minutes, then chill in refrigerator at least 6 hours.

Servings: approx 12