Pumpkin Swirl Cheesecake Bars

1 1/2 cups of graham cracker crumbs OR ginger snap crumbs
1/2 c finely chopped peanuts
1/4 c (1/2 stick) butter or margarine, melted
4 pkg (8 oz each) of cream cheeese
1 cup sugar, divided
1 tsp vanilla
4 eggs
1 cup canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg

Heat oven to 325
Mix crumbs,nuts and butter onto bottom of 13x9 pan.

Beat cream cheese, 3/4 c sugar and vanilla with mixer until blended. Add eggs 1 at a time beating after each addition until just blended.

Remove 1 1/2 c of batter. Stir remaining sugar, pumpkin and spices into remaining batter.

Spoon half the pumpkin batter into crust, top with spoonfulls of half the plain batter, repeat layers then swirl with knife.

Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours. Cut into bars.