Heat oven to 325 degrees F.

For the crust, combine graham crackers, Nilla Wafers and pecans in bowl with the melted butter. Stir until all blended and the crumbs are moist with butter.

In 9" spring form pan, press the cookie crust into the bottom and sides of the pan.

For cake, in a separate mixing bowl, beat the cream cheese, vanilla, spices and one cup of the sugar. Add one egg at a time to the cream cheese batter, mixing on low speed until blended.

Pour about half the batter into a separate bowl.

Mix pumpkin and 1/3 cup sugar to remaining batter and stir until blended.

Spoon both batters into pan, on top of crust, alternating the plain with the pumpkin until halfway. Now take a butter knife and swirl back and forth in both directions so it's marbelized.

Repeat until all the batter is used, and then swirl the top layer too until you have a nice marble pattern.

Place in center of oven and bake for 55 minutes.

Note - When done, do not remove from oven, but turn the heat off and leave the oven door open partially so that the cake cools down very slowly. Cheesecake is sensitive to abrupt temperature changes, so to keep it from cracking let cool slowly for at least 90 minutes before refrigerating.

Serving suggestion:

Although it doesn't need it, this cake is extra delicious with whipped cream. Serve for dessert, or do what I did, and replace it with breakfast with a great cup of coffee!!