Pumpkin Swirl Cheesecake
Contributed by Diane S.
Source: World Wide Recipes (http://www.wwrecipes.com/)

3 Tablespoons butter, unsalted
1 Cup Gingersnap crumbs (about 20 cookies)
2 Pounds cream cheese at room temperature
1 Cup granulated sugar
2 Tablespoons cornstarch
1 Cup sour cream
1-1 1/2 Teaspoons vanilla extract
1/4 Teaspoon salt
3 eggs
1 Teaspoon lemon juice
3/4 Cup canned pumpkin
3 Tablespoons dark brown sugar
2 Tablespoons molasses
1 Teaspoon ground cinnamon
3/4 Teaspoon ground ginger
1/2 Teaspoon ground nutmeg
1/8 Teaspoon ground cloves
1 Tablespoon cornstarch

Heat oven to 325 degrees.  Butter a 9-inch springform pan and wrap the
pan with a piece of heavy-duty aluminum foil.  Make sure the entire
outside of the pan is covered with the foil as the springform pan will
be placed in a water bath to bake.  Melt butter and add gingersnap
crumbs.  Mix well and then press into the bottom of the springform
pan.  Chill.  With an electric mixer on medium-low speed, beat cream
cheese with the granulated sugar and the 2 tablespoons of cornstarch.
When this is well mixed, beat in sour cream, vanilla extract, and
salt.  Add eggs one at a time beating well after each addition.
Remove 3 1/2 cups of this batter and stir in the lemon juice.  With
the remaining batter, combine the pumpkin brown sugar, molasses,
spices and the remaining cornstarch.  Set aside one cup of the pumpkin
batter.  Spread half of the remaining pumpkin batter in the prepared
pan.  Gently spoon half of the plain batter over the pumpkin batter.
Spoon the remaining batter into the pan and then the last of the plain
batter on top of that.  Dot with spoonfuls of the reserved cup of
pumpkin batter.  With a chopstick or the handle of a wooden spoon
GENTLY swirl the batter.  Be sure not to go too deep as you don't want
to swirl up the crumb bottom into the batter.  Place the cheesecake
into a large roasting pan and fill the roasting pan with water halfway
up the side of the springform pan.  Bake until the center of the
cheesecake jiggles only slightly when he pan is tapped--about an hour
and 20 minutes.  Remove from the oven and run a knife around the edge
of the cake.  Let the cake cool 10 minutes in the water bath and then
remove it and cool completely on a wire rack.  Chill before serving