CRUST: Mix ginger snap crumbs, pecans, and butter. Press onto bottom and 2 inches up the sides of a 9-inch springform pan.

FILLING: Beat cream cheese, 3/4 cup of the sugar, and the vanilla with an electric mixer until well blended.

Add eggs, one at a time, mixing on low speed after each addition until just blended.

Reserve 1-1/2 cups of the plain batter.

Stir remaining 1/4 cup sugar, pumpkin, and spices into remaining batter.

Spoon half of the pumpkin batter over the crust. Top with spoonfuls of half of the reserved plain batter.

Repeat layers.

Cut through batters with knife several times for marble effect.

BAKE at 325° F for 55 minutes or until center is almost set if using a silver springform pan.

(Bake at 300° F for 55 minutes if using a dark, nonstick springform pan.)

Loosen cake from side of pan; cool before removing side of pan.

Refrigerate four hours or overnight.