Pumpkin Cheesecake

Place a 9 inch springform pan on double thickness of heavy-duty foil. Grease the inside of the pan and wrap the foil around the exterior.
Combine the crumbs, pecans, and butter. Press into the bottom of the pan. Place on cookie sheet and bake at 350° for 8-10 minutes. Cool on a rack.
Beat ONE box of cream cheese, 1/2 cup sugar, and cornstarch until smooth, about 2 minutes. Add remaining cream cheese, one package at a time and beat until smooth. Add remaining sugar and vanilla. Add 4 eggs; beat on low until combined.
Place 2 cups of the filling in a bowl. Stir in pumpkin and spices. Remove 3/4 cup of that mixture and set aside. Pour remaining the pumpkin mixture over crust; top with plain filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake and cut through with knife to swirl.
Place the springform pan in a large baking pan; add one inch of hot water to large pan. Bake at 350° for 55-65 minutes or until just set and top is dull. Remove springform pan from water bath. Cool on a rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool one hour. Refrigerate overnight.
Garnish with syrups, whip cream and crushed gingersnaps.