• Preheat oven to 325 degrees F. Mix crushed gingersnap cookies and butter and press into the bottom of a 9-inch springform pan.
• Beat softened cream cheese (very important that it is completely softened!), 3/4 cup of the sugar and the vanilla in the bowls of a stand mixer or in a large bowl with a hand mixer until very smooth. Add eggs one at a time, mixing well between each addition.
• Set aside 1 1/2 cups of the batter in a small bowl.
• Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
• Bake 55 min. or until center is almost set. Turn off oven and leave cheesecake inside, with the door closed, until oven is completely cooled. Refrigerate at least 4 hours, or overnight.

Pecan Praline Sauce

• Preheat oven to 350 degrees. Spread pecans into a single layer on a baking sheet. Bake for 15 minutes, flipping over once half way through.
• In a small saucepan over low heat, combine the brown sugar, evaporated milk, butter and honey or corn syrup.
• Bring mixture to a simmer, and whisk constantly, until mixture thickens.
• Remove from heat and stir in the vanilla extract, salt and toasted pecans.
• Allow to cool and refrigerate. To serve, microwave sauce 30 seconds at a time in the microwave until it is warm. Spoon over cheesecake just before serving.