18 Ginger Crisps (1 sleeve), crushed
1/4 cup finely chopped pecans
1/4 cup butter, melted
3 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened
3/4 cup sugar, divided
1 tsp. vanilla
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash ground cloves
HEAT oven to 350°F. Combine cookie crumbs, pecans and butter. Press onto bottom of 9-inch springform pan.
BEAT cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
BAKE 45 min. or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.