Pumpkin Swirl Cheesecake Bars

25 Ginger Snaps, Finely Crushed
1/2 C. Peanuts, Finely Chopped
1/4 C . Butter, Melted
32 oz. Cream Cheese, Room Temp
1 C. Sugar, Divided
1 t. Vanilla
4 Eggs
1 C. Pumpkin
1 t. Cinnamon
1/4 t. nutmeg
Dash Clove

Heat oven to 350. Mix Crumbs, Nuts, and Butter. Press into the bottom and 1 inch up the sides of 9x13 in. cake pan. Beat Cream Cheese, 3/4 C. Sugar, and Vanilla with a mixer until well blended. Add Eggs 1 at a time. Beat after each just until blended. Remove 1 1/2 C. of batter. Stir in remaining Sugar, Pumpkin, and Spices into remaining batter. Spoon half Pumpkin Batter onto Crust. Top with spoon fulls of half plain batter. Repeat layers, Swirl with knife.Bake 45 Minuets or until center is almost set. Cool completely. Refrigerate 4 hours.

I skiped the nuts. Also used Pumpkin Pie mix instead of Pumpkin and spices. Turned out good. Doran complained that it was to pumpkinie. Whatever that means.