3/4 c  Gingersnap crumbs
3/4 c  Graham cracker crumbs
1/4 c  Powdered surgar
1/4 c  Melted unsalted butter
2 pk 8 oz. cream cheese, softened
1 c  Granulated sugar
4    Eggs
1 cn (1 pound) pumpkin
1/2 ts Ground cinnamon
1/4 ts Ground ginger
1/4 ts Ground nutmeg
1/2 c  Kahlua

In a bowl, combine gingersnap and graham cracker crumbs with powdered sugar
and butter. Toss to combine. Spread evenly onto bottom of 8-inch springform
pan. Bake at 350 degrees F 5 minutes. Cool. In mixer bowl, beat cream
cheese until smooth. Gradually add granulated sugar and beat until light.
Add eggs, one at a time, beating until well after each addition. Transfer 1
cup mixture to seperate bowl and blend in pumpkin, cinnamon, ginger, nutmeg
and Kahlua. Pour half of pumpkin mixture into prepared crust. Top with half
of cream cheese mixture. Repeat layers using remaining pumpkin and cream
cheese mixtures. Using table knife, cut through layers with uplifting
motion in four to five places to create marbled effect. Place on baking
sheet and bake at 350 degrees F for 45 minutes. Without opening oven door,
let cake stand in turned off oven 1 hour. Remove from oven and cool, then
chill. Remove from pan.