Try this delicous pumpkin swirl cheesecake. imported from Recipe Import
of Graham Crackers crushed
(250 g each) Philadelphia Brick Cream Cheese, softened
MIX cookie crumbs and butter; press onto bottom of 9-inch springform pan. BEAT cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1 cup plain batter. Stir remaining sugar, pumpkin and spices into remaining batter. SPOON half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife. BAKE 45 min. or until centre is almost set. Cool completely. Refrigerate 4 hours.