Hunters Marbled Pumpkin Cheesecake

3/4 c.gingersnaps, crushed
3/4 c. graham crackers, crushed
1 1/4 c. butter, melted
2 (8 oz) pkg. cream cheese, softened
4 eggs
16 oz can pumpkin
1/2 t. cinnamon
1/4 t. ginger
1/4 t. nutmeg

In a bowl, combine gingersnap and graham crumbs with 1/4 c. sugar and butter. Press into the bottom of a 9" spring form pan. Bake at 350 degrees for 8 to 10 minutes. In a mixing bowl, beat cream cheese until smooth. Gradually add one cup sugar; beat until light. Add eggs, one at a time, beating well after each. Transfer 1 1/2 cups of cream cheese mixture to a separate bowl and blend in pumpkin and spices. Pour half of pumpkin mixture into prepared crust. Top with half of cream cheese mixture. Repeat layers using remaining pumpkin and cream cheese mixtures. Using a table knife, cut through layers with uplifting motion in 4-5 places to create marbled effect. Bake at 325 degrees for 45 minutes without opening over door. turn off oven and let cake stand in oven for one hour. Remove from oven and run knife around sides of pan to remove sides. Cool and store in refrigerator.