How to make Pumpkin Swirl Cheesecake from The Oyster Rock | Grand Strand Magazine - Myrtle Beach, SC

Ingredients

• 2 cups ginger snap cookies, finely crushed
• ¼ cup finely chopped pecans
• ¼ cup unsalted butter, melted
• 27 ounces cream cheese, softened
• Sugar, divided into ½ cup and ¼ cup
• 1 tablespoon vanilla extract
• 3 eggs, slightly beaten
• 1 cup canned pumpkin puree
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Dash of ground cloves