Categories: Desserts, Cakes, Cheese/eggs 
      Yield: 10 servings 
  
    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.