Marble Pumpkin Cheesecake

Crust
1 ½ cups graham crackers, crushed finely (approximately 9-10)
2 tbsp unsweetened applesauce
1 tsp ground ginger
2 tbsp melted butter

Filling
2 8 oz. containers reduced fat cream cheese, softened
3/4 cup raw sugar plus 2 teaspoons
2 eggs
2 1/2 tsp vanilla extract
1 1/4 tsp ground cinnamon
1 1/8 tsp nutmeg
1 can of 15 oz. pumpkin (do not substitute pumpkin pie filling!)
1/4 tsp apple cider vinegar

Preparation
Preheat oven to 350 degrees. In a medium bowl, mix together the crushed graham crackers, butter, applesauce, and ground ginger. Press into the bottom, and about 1 inch up the sides of a 9-inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
In a medium bowl, mix together the cream cheese, ½ cup raw sugar, and vanilla until smooth. Mix eggs in one at a time, blending well after each. Set aside 1 cup of the mixture. Blend ¼ cup raw sugar, pumpkin, cinnamon, apple cider vinegar and nutmeg into the remaining mixture.

Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.

Bake 1 hour in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow the cake to cool before removing pan rim.

Chill for at least 4 hours before serving.