Pumpkin Swirl Cheesecake

Crust: 

12 graham crackers, crushed,

2T melted butter,

1T brown sugar,

1/4 tsp cinnamon.

Pumpkin Swirl:

1 cup canned pumpkin,

1/2 cup milk,

1 T vanilla extract,

1 T ground cinnamon,

1 tsp ground ginger,

1 tsp ground cloves,

1T brown sugar,

2T flour.

Cheesecake:

2 (8 oz.) packages cream cheese, softened

1 cup sugar,

1/2 cup milk,

2 eggs,

1/2 cup sour cream,

1 T vanilla extract,

3T all-purpose flour.

Mix all the crust ingredients together, and press into 9" pie plate or 9" spring-form pan.

Mix all pumpkin swirl ingredients together (can use food processor) and set aside.

In a new bowl, cream together cream cheese and sugar.  Blend in milk slowly, then blend in eggs one at a time.  Mix in sour cream, vanilla and flour.  Pour this filling into prepared crust.

Carefully pour your pumpkin swirl into the cheesecake batter, starting at the middle and working around in a spiral, to within 1" of edge of crust (not that easy, it's a bit thick).  Swirl it around starting from the center again, with a fork.

Bake in a 350-degree oven for 55 minutes.  Allow the cheesecake to cool at room temperature for at least one hour before refrigerating, to prevent cracking.  Enjoy with whipped cream!