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.

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.

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.