Combine cookie crumbs, pecans and butter. Press onto bottom of 9 inch springform pan.
Beat cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended.
Add eggs, one at a time, mixing on low speed after each addition just until blended.
Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter.
Cut through batters with knife several times for marble effect.
Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight.
Cut into 12 slices. Store leftover cheesecake in refrigerator.
