Pumpkin Swirl Cheesecake

1 cup cinnamon graham cracker crumbs
2 tbs. butter or margarine, melted
3 (8oz) cream cheese, softened
1 cup sugar
1/3 cup brandy
2 tsp. vanilla extract
4 lg. eggs
1 (16oz) can solid pack pumpkin
2 tbs. cornstarch
1 tsp. cinnamon
1/2 tsp. all spice
1/2 tsp. salt
1 (8oz) sour cream

Preheat oven to 325 degrees. In a 9” springform pan, combine graham cracker crumbs and melted butter until moistened. Press onto the bottom of the pan. Bake for 10 minutes and cool completely.

In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar. With mixer at low speed, beat in brandy, vanilla, and eggs just until blended, scraping bowl often.

In medium bowl, combine pumpkin, cornstarch, cinnamon, all spice and salt. Stir in 1/2 of the cream cheese mixture until blended. Stir sour cream into remaining cream cheese mixture.

Reserve 1/2 cup pumpkin mixture. Pour the remaining pumpkin mixture onto graham cracker crust. Carefully pour cream cheese mixture over pumpking layer. Spoon dollops of reserved pumpkin mixture onto cream cheese layer. With a knife, cut and twist through cream cheese layer to acheive a swirl effect.

Bake cheesecake for 1 hour. Turn oven off; let cheesecake remain in oven for 1 hour longer. Remove from oven and with a small knife, loosen cheesecake from the side of the pan to help prevent cracking during cooling. Cool completly in pan on wire rack. Cover and refrigerate at least 6 hours. Remove sides of pan to serve.