In a trough, combine gingersnap and graham cracker crumbs with powdered sugar
and butter. Toss to combining. Spread evenly onto bottom of 8-inch springform
pan. Bake at 350 degrees F 5 transactions. Poise. In mixer bowlful, beat cream
cheese until still. Gradually add granulated sugar and beat until lightness.
Add egg, one at a time, beating until well after each joining. Transferee 1
cup mixture to seperate bowl and blend in pumpkin, cinnamon, peppiness, nutmeg
and Kahlua. Pour half of pumpkin mixture into prepared impertinence. Top with half
of cream cheese assortment. Repeat layers using remaining pumpkin and cream
cheese mixtures. Using table stab, cut through layers with uplifting
motion in four to five places to create marbled gist. Place on baking
sheet and bake at 350 degrees F for 45 transactions. Without opening oven doorway,
let cake stand in turned off oven 1 minute. Remove from oven and coolheaded, then
chill. Take from pan.