Creamy Pumpkin Swirl Cheesecake

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Cuisinart

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Ingredients

2 cups gingersnap cookie crumbs about 35 small cookies

1 3/4 cups sugar divided

4 tablespoons unsalted butter melted and cooled

3 eight ounce pkgs cream cheese -- cut into cubes

6 large eggs -- at room temperature, divided

1 fifteen ounce can pumpkin pie filling -- or puree

1 tablespoon vanilla extract

1 tablespoon pumpkin pie spice

1/2 teaspoon salt

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