• Preheat the oven to 350℉. Spray a 9-inch springform pan and place it on a double thickness of heavy-duty foil (about 19-inches square). Securely wrap the foil around the pan.

PREPARE THE CRUST:

• In a small bowl, combine the cookie crumbs, pecans and butter. Press onto the bottom of the prepared pan. Place on a baking sheet, and bake for 8 to 10 minutes. Cool on a wire rack.

PREPARE THE FILLING:

• In a large bowl, use an electric mixer to beat one package of the cream cheese, ½ cup of sugar and the cornstarch until smooth- about 2 minutes. Beat in the remaining cream cheese, one package at a time. Add the remaining sugar. Add 2 eggs; beat on low speed just until combined. Add the vanilla and the remaining eggs, beating on low speed just until combined.
• Place 2 cups of the filling in a small bowl; stir in the pumpkin, cinnamon and nutmeg. Remove ¾ cup of the pumpkin filling; set aside. Pour the remaining pumpkin filling over the crust; top with the remaining plain filling. Drop the reserved pumpkin filling by spoonfuls over the cheesecake. Cut through with a knife to swirl.
• Place the wrapped springform pan in a large baking pan; add 1-inch of hot water to the larger pan. Bake at 350 for 55 to 60 minutes or until the center is just set and the top appears dull. Remove the springform pan from the water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight.

SERVE:

• Garnish individual slices as desired: suggest whipped cream, caramel syrup and more gingersnap cookie crumbs.