Marbled Pumpkin Cheesecake

Here is another bonus one in case you want to get the ingredients today to make it for tomorrow:
(makes 1 9" cheesecake - or you can make mini cheesecakes)

1&1/2 cups crushed ginger snap cookies (I would use Anna's Ginger Thins*)
1/2 cup finely chopped pecans
1/3 cup butter, melted
2 (8 oz.) packages of cream cheese, softened
3/4 cup white sugar, divided
1 t. vanilla
1 cup canned pumpkin (not the pie filling)
3 eggs
3/4 t. ground cinnamon
1/4 t. ground nutmeg
Whipped cream
Whole pecans for garnish

Preheat oven to 350. In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom and about 1" up the sides of a 9" springform pan. Bake crust 10 mins. Set aside to cool. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs, one at a time, blending well after each. Set aside 1 cup of this mixture. Blend 1/4 cup sugar, pumpkin puree, cinnamon, and nutmeg into the remaining mixture. Spread the pumpkin flavored batter onto the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect. Bake 55 mins. or until filling is set. Run a knife around the edge. Allow to cool before removing pan rim. Chill for at least 4 hours before serving. Top each slice with a dollop of whipped cream, and place a whole pecan in the center of the cream.