Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake

2 cups vanilla wafer crumbs
¼ c butter, melted
2 8 oz. pkgs. Cream cheese or Philadelphia Neufchatel Cheese
¾ c. sugar substitute (Splenda granulated)
1 tsp. vanilla
3 eggs
1 cup canned pumpkin
¾ tsp. cinnamon
¼ tsp. ground nutmeg

Combine crumbs and butter; press onto bottom and sides of 9 inch spring form
pan.

Combine cheese, ½ c sugar substitute and vanilla, mixing at med. Speed on
electric mixer until well blended. Add eggs, one at a time, mixing well
after each addition. Reserve 1 c. cheese mixture; add pumpkin, remaining
sugar substitute and spices to remaining cheese mixture. Mix well. Layer
half of the pumpkin mixture and half the cream cheese mixture over crust;
repeat layers. Cut through batter with knife several times for marble
effect.

Bake at 350 degrees for 55 minutes. Loosen cake from rim of pan; cool before
removing rim of pan. Chill.

10-12 servings.