Instructions: Preheat oven to 325 degrees. In food processor with knife blade attached or in blender, process graham crackers until fine crumbs form. In 9" by 3" springform pan, with fork, stir graham-cracker crumbs and melted margarine until evenly moistened. With hand, press mixture onto bottom of pan. Bake crust 10 minutes. Cool crust completely in pan on wire rack.

Meanwhile, in large bowl, with mixer at medium speed, beat cream cheese until smooth, gradually beat in sugar. Reduce speed to low, beat in brandy, vanilla, and eggs just until blended, scraping bowl often with rubber spatula.

In medium bowl, mix pumpkin, cornstarch, cinnamon, allspice and salt. Stir in half of cream-cheese mixture into pumpkin mixture until blended. Stir sour cream into remaining cream-cheese mixture.

Reserve 1/2 cup pumpkin mixture. Pour remaining pumpkin mixture onto crust. Carefully pour cream-cheese mixture on top of pumpkin layer.

Spoon dollops of reserved pumpkin mixture onto cream-cheese layer. With knife, cut and twist through cream-cheese layer for swirl effect.

Bake cheesecake 1 hour, or until edges are set (center will jiggle). Turn off oven, let cheesecake remain in oven 1 hour. Remove cheesecake from oven. Run small knife around edge of pan to loosen cheesecake (this helps prevent cracking during cooling). Cool completely in pan on wire rack. Cover and refrigerate cheesecake at least 6 hours, or until well chilled. To serve, remove side of pan.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.