This makes a large cheesecake!

1	cup	vanilla wafers, crushed
2	Tbls.	Parkay margarine (1/4 stick), melted
3	packages	cream cheese, softened (8-ounce ea.)
1	cup	sugar
1/3	cup	brandy
2	teas	vanilla extract
4	large	eggs
1	can	solid-pack pumpkin (not pumpkin-pie mix) (16-ounce can)
2	Tbls	cornstarch
1	teas	ground cinnamon
1/2	tea.	ground allspice
1/2	tea	teaspoon salt
1	container	sour cream 8-ounce

1. In food processor with knife blade attached or in blender at medium speed, blend vanilla wafers until fine crumbs form.
2. Preheat oven to 325 degrees F. Stir, with fork, vanilla wafer crumbs and melted margarine until moistened and hand press mixture onto bottom of pan of 9" springform pan. Bake crust 10 minutes. Cool completely in pan on wire rack.
3. 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 extract, and eggs just until blended, scraping bowl often with rubber spatula.
4. In medium bowl, mix pumpkin, cornstarch, cinnamon, allspice, and salt. Stir half of cream-cheese mixture into pumpkin mixture until blended. Stir sour cream into remaining cream-cheese mixture.
5. Reserve 1/2 cup pumpkin mixture. Pour remaining pumpkin mixture onto vanilla wafer crust. Carefully pour cream-cheese mixture on top of pumpkin layer. Spoon dollops of reserved pumpkin mixture onto cream-cheese layer. With knife, cut and twist through cream-cheese layer to obtain swirl effect.
6. Bake cheesecake 1 hour. Turn off oven; let cheesecake remain in oven 1 hour longer. Remove cheesecake from oven. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool completely in pan on wire rack. Cover and refrigerate cheesecake at least 6 hours or overnight until well chilled. Remove side of pan to serve.

Serves: 16