Marscapone Pumpkin Swirl Cheesecake

Here's a yummy fall treat. Honestly, I had some left over ingredients that I needed to use, so I combined two recipes to create this creamy Autumn dessert. You can substitute vanilla wafers or ginger snaps for the crust, but a like the simple graham cracker. The picture is stock from Kraft, I am not a photographer, so when I can steal from someone who is, I do. My motto, "If someone has already done it better, let them."
Crust
1 1/2 C graham cracker crumbs
1 T sugar
4 oz. melted butter

Filling
16 oz. cream cheese
12 oz. mascarpone cheese
3/4 C sugar
3 large eggs
1/2 t. ground vanilla
1/4 t. salt
1 C canned pumpkin
1 t. ground cinnamon
1/4 t. freshly ground nutmeg
pinch ground ginger
pinch ground clove

Prepare Crust
Mix crumbs and sugar together, add melted butter and pat into a buttered 9 inch spring form pan or a buttered 9x13 square baking dish. Bake at 350 degrees for 10 minutes. Cool. Meanwhile mix filling.
Prepare Filling
Beat cream cheese and mascarpone cheese, add sugar and beat at medium high speed until fluffy, 3-5 minutes. Add eggs one at a time, beating after each addition. Add vanilla and salt, mix on low until combined. In a separate bowl combine pumpkin and remaining ingredients. Set aside 1 1/2 C of the vanilla cheesecake and stir the remaining vanilla mixture into the pumpkin mixture. Spoon half of the pumpkin mixture on to the crust, top with spoonfuls of the vanilla mixture. Repeat both layers and swirl with a knife.
Bake at 325 degrees: 25-30 minutes for the 9 inch version and 18-20 minutes for the 9x13 version. The center will still tremble slightly, cool at room temperature then cover and refrigerate 2-4 hours.