Spiced Pumpkin Cheesecake

** Recipe from Kraft **

* 38 ginger snaps, finely crushed (about 1-1/2 cups)

* 1/4 c. finely chopped pecans

* 1/4 c. butter or margarine, melted

* 4 pkg. (8 oz. ea.) cream cheese, softened

* 1 c. sugar

* 1 can (15 oz.) pumpkin

* 1 Tbl. pumpkin pie spice

* 1 tsp. vanilla

* 4 eggs

HEAT oven to 325. MIX crumbs, nuts and butter; press onto bottom and 1" up side of 9" springform pan. BEAT cream cheese and sugar in large bowl with mixer until well blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.

BAKE 1 hour 20 min. to 1 hour 30 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.