Pumpkin Cheesecake

3 8-oz pkg cream cheese
¾ c. sugar
3 eggs
2 tsp. vanilla
2/3 c. canned pumpkin puree
¼ c. brown sugar
1 ½ tsp. pumpkin pie spice
1 ½ tsp. vanilla
Beat cream cheese and sugar 3 min. until creamy. Beat in eggs one at a time, and 2 tsp. vanilla until smooth. Pour 1 ½ c. batter into bowl. Into remaining amt, blend pumpkin puree, brown sugar, pumpkin pie spice, and vanilla. Pour half of plain batter into crust; spoon half the pumpkin batter in puddles over the plain batter. Repeat layers. Swirl batters with knife for marble effect. Place pan in large roasting pan; fill halfway with boiling water. Bake at 325 for 65 min. until cake has puffed slightly and center is still jiggly. Refrigerate on a rack uncovered about 4 hours. Cover with foil and refrigerate overnight.
*This is NOT an easy recipe and it kinda takes some planning, but it's really good for Thanksgiving!