Jessica's Cookery: Pumpkin Swirl Cheesecake

I love fall and winter because of all the yummy pumpkin recipes there are to make!! This is one I found last year on Yahoo! Food (they have since taken the link down), and I've made it several times since and everyone how's tried it has loved it!! It's delicious and is relatively easy, aside from the crushing of the gingersnaps.

Ingredients:
25 ginger snap cookies (Nabisco), finely crushed
1/2 cup pecans, finely chopped
1/4 cup butter, melted
4 (8 oz) pkgs cream cheese, softened
1 cup sugar, divided
1 tsp vanilla
4 eggs
1 cup canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves

Recipe makes 16 servings/slices
Weight Watchers points: 9 points per serving

Step 1: Preheat oven to 325F.
Step 2: Mix ginger snap crumbs, pecans, and butter until crumbs and pecans are completely moistened.
Step 3: Press crumb mixture firmly onto bottom of 9-inch springform pan.
Step 4: Beat cream cheese, 3/4 cup of the sugar, and the vanilla with electric mixer until well blended [I hand mixed and it works fine, but does take longer and more energy]
Step 5: Add eggs, one at a time, mixing on low speed after each additional just until blended.
Step 6: Remove 1 1/2 cups of the batter and place in small bowl; set aside.
Step 7: Stir remaining 1/4 cup sugar, pumpkin, and spices into remaining batter.
Step 8: Spoon half the pumpkin batter on top of crust. Top with spoonfuls of half of the reserved plain batter.
Step 9: Repeat layers.
Step 10: Cut through batter with a knife several times for marble effect.
Step 11: Bake 55 min to 1 hour 15 minutes, or until center is almost set. Cool completely.
Step 12: Refrigerate at least 4 hours, or overnight.

Recipe's times:
Prep: 20 minutes
Cook time: 55 minutes
My times:
Prep: 1 hour
Cook time: 1 hour 15 minutes

My prep time includes crushing of the gingersnaps. Because they're such hard cookies, it does take a while, and destroys the bag I use while crushing. But it make a delicious crust!!