---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Cakes, Cheese/eggs
       Yield: 10 servings
     3/4 c  Gingersnap crumbs
     3/4 c  Graham cracker crumbs
     1/4 c  Powdered surgar
     1/4 c  Melted unsalted butter
       2 pk 8 oz. cream cheese, softened
       1 c  Granulated sugar
       4    Eggs
       1 cn (1 pound) pumpkin
     1/2 ts Ground cinnamon
     1/4 ts Ground ginger
     1/4 ts Ground nutmeg
     1/2 c  Kahlua
   In a bowl, combine gingersnap and graham cracker crumbs with powdered sugar
   and butter. Toss to combine. Spread evenly onto bottom of 8-inch springform
   pan. Bake at 350 degrees F 5 minutes. Cool. In mixer bowl, beat cream
   cheese until smooth. Gradually add granulated sugar and beat until light.
   Add eggs, one at a time, beating until well after each addition. Transfer 1
   cup mixture to seperate bowl and blend in pumpkin, cinnamon, ginger, nutmeg
   and Kahlua. Pour half of pumpkin mixture into prepared crust. Top with half
   of cream cheese mixture. Repeat layers using remaining pumpkin and cream
   cheese mixtures. Using table knife, cut through layers with uplifting
   motion in four to five places to create marbled effect. Place on baking
   sheet and bake at 350 degrees F for 45 minutes. Without opening oven door,
   let cake stand in turned off oven 1 hour. Remove from oven and cool, then
   chill. Remove from pan.