Party-Pleasing Pumpkin Cheesecake
Contributed by Diane S.
(Makes 10 to 11 servings)

For the crust:
1 1/2 cups graham cracker crumbs
1/2 cup ground almonds (or an additional 1/2 cup graham cracker crumbs)
1/3 cup sugar
1/3 cup butter or margarine, melted
For the filling:
2 (8-ounce) packages cream cheese, softened
3 eggs, slightly beaten
1 cup sugar, divided
1/4 cup almond-flavored liqueur
1/4 teaspoon salt
1 (16-ounce) can solid-pack pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Preheat oven to 350 degrees.

Combine crust ingredients and mix well. Press into bottom and up
sides of a 9-inch springform pan.

In a large bowl, combine cream cheese, eggs and 3/4 cup of the sugar.
Mix with electric mixer until well-blended. Add liqueur and salt.
Reserve 2 cups of the mixture.

Combine remaining cream cheese mixture with pumpkin, cinnamon, nutmeg
and remaining sugar; mix well. Alternate spoonfuls of cream cheese
mixture and pumpkin mixture into crust. With knife, gently swirl to
marble. Bake 35-40 minutes, or until cheesecake is almost set (center
will still be slightly soft). Cool completely, chill several hours
before serving.