Marbled Pumpkin Cheesecake

Preheat oven to 325F. Butter a 9 inch Springform pan and wrap the outside of the pan with a piece of heavy duty foil.

Melt the 3 Tablespoons of butter and combine with the cookie crumbs. Press crumb mixture into the bottom of the pan and chill.

With an electric mixer, set at medium-low speed, beat the cream cheese, granulated sugar and 2 Tablespoons of the cornstarch until smooth.

Beat in the sour cream, vanilla, and salt. Add eggs, one at a time, beating well after each addition. Remove 3-1/2 cups of this batter, and into this stir in lemon juice and set aside.

Combine the remaining batter with the pumpkin, brown sugar, molasses, the remaining 1 Tablespoon of cornstarch and the spices. Set aside 1 cup of this pumpkin batter.

Spread half of the remaining pumpkin batter in the pan. Gently spoon half of the lemon batter over the pumpkin batter.

Spoon the other half of the pumpkin batter over this and then the remaining lemon batter over the pumpkin.

Dot with spoonfuls of the reserved cup of pumpkin batter. With the handle of a wooden spoon, gently swirl the batters, but be careful not to over swirl or it will all blend together.

Put the cheesecake in a large roasting pan and fill the roasting pan with water halfway up the sides of the pan.

Bake until the center of the cake jiggles slightly when the pan is tapped, about 1 hour and 20 minutes.

Remove from the oven and run a knife around the edge of the cake.

Let the cake cool 10 minutes in the water bath. Then remove it from the water and cool completely on a wire rack. Chill thoroughly before serving. Can serve with a dollop of whipped cream.