Marbled Pumpkin Cheesecake

Crust:
1½ cups crushed gingersnap cookies
½ cup finely chopped pecans
1/3 cup butter, melted

Filling:
2 (8 ounce) packages cream cheese, softened
1 cup ricotta cheese
1 cup organic cane sugar
1 tsp. vanilla
3 Tbsp. cornstarch
1 cup canned pumpkin
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg

1. Preheat oven to 350 degrees F. In a medium bowl, mix together crushed cookies, pecans, and butter. Press into the bottom and an inch up the sides of a 9 inch spring form pan. Bake crust for 10 minutes. Set aside and cool.

2. In a food processor, blend together cream cheese, ricotta cheese, ½ cup sugar, vanilla and cornstarch until smooth. Set aside 1 cup of mixture. Add the remaining sugar, pumpkin, cinnamon and nutmeg. Blend until smooth.

3. Spread the pumpkin mixture into the crust and drop spoonfuls of the side mixture on top. Swirl with a knife to create marbled effect.

4. Bake for 55 minutes or until set. Run a knife around the edge of the pan. Allow to cool before removing pan rim.

5. Chill for at least 4 hours before serving.