Pumpkin Swirl Cheesecake

18 Gingersnap cookies

2 cups plus 1 tablespoon sugar

2 tablespoons butter

4 pkg. (8 oz each) cream cheese

5 eggs

1/3 cup flour

¼ cup sour cream

¼ cup orange juice

2 teapoons vanilla extract

1 ¾ canned pumpkin

1 ½ teaspoons pumpkin pie spice

Preheat oven to 425 degrees.

Place gingersnap cookies in food processor until fine crumbs; transfer to a bowl and stir in 1 tablespoon sugar and butter. Press into bottom of 9 inch springform pan and chill for 15 minutes.

In a large bowl, mix on high for 2 minutes; cream cheese and sugar until smooth. Add eggs, flour, sour cream, juice and vanilla; beat for 1 minute. Remove 1 ½ cups of the batter to a small bowl and set aside. Add pumpkin and pie spice to remaining batter and mix.

Pour pumpkin batter into springform pan; pour plain batter on top and swirl with a knife.

Bake 15 minutes; reduce oven to 300 degrees and bake for 1 hour. Turn oven off and allow to cool with oven door ajar for 3 hours. Chill at least 6 hours or overnight.