Pumpkin Swirl Cheesecake - cooking recipe

Ingredients

1 1/2 cups ginger snaps, finely crushed
1/3 cup butter or 1/3 cup margarine, melted
4 tablespoons flour, divided
2 (8 ounce) packages cream cheese, softened
2/3 cup sugar
1/2 teaspoon ginger, ground
1 teaspoon vanilla extract
4 large eggs
2 tablespoons heavy cream
2/3 cup canned pumpkin
1/4 cup brown sugar, packed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preparation

Crust: Mix crushed ginger snaps, but ter and 1 tablespoon flour in medium mixing bowl.
Press onto bottom of 8 or 9 inch springform pan.
Filling: Beat cream cheese in large mixing bowl until smooth.
Add sugar, the remaining 3 tablespoons flour, ginger, and vanilla.
Beat on high until smooth.
Add eggs all at once. Beat on low until combined.
Stir in cream.
Measure 2 cups of filling, set aside. To remaining mixture add pumpkin, sugar and spices.
Spoon plain cream cheese mixture into pan.
Carefully spoon pumpkin mixture over plain.
Use a spatula to gently swirl batters, do not disturb crust. Bake in 350F for 50-55 minutes.