"KAHLUA MARBLED PUMPKIN CHEESECAKE"

3/4 cup gingersnap crumbs
3/4 cup graham cracker crumbs
1/4 cup powdered sugar
1/4 cup (4 tablespoons) melted unsalted butter
2 (8 oz.) packages cream cheese, softened
1 cup grantulated sugar
4 eggs
1 (1 lb.) can pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup Kahlua

In bowl, combine first 4 ingredients.  Press evenly onto bottom of 8-inch springform pan.  Bake at 350 degrees for 5 minutes.  Cool.

In mixer bowl, beat cream cheese until smooth.  Gradually add granulated sugar and beat until light.  Add eggs, one at a time, beating well after each addition.  Transfer 1 cup mixture to separate bowl and blend in pumpkin, cinnamon, ginger, nutmeg and Kahlua.  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 knife, cut through layers with uplifting motion in four to five places to create marbled effect.  Place on baking sheet and bake at 350 degrees for 45 minutes.  Without opening oven door, let cake stand in turned-off oven 1 hour.  Remove from oven and cool, then chill.  Remove from pan.  YIELD:  12 servings

**I make this in a 9-inch springform pan and it turns out fine.

**Use pumpkin, not pumpkin pie filling.