Mix cream cheese, ¾ cup of the sugar and vanilla with electric mixer on medium speed until well blended.
Add eggs, mixing on low speed just until blended.
Reserve 1 ½ cups batter.
Add remaining ¼ cup sugar, pumpkin and spices to remaining batter; mix well.
Spoon ½ of the pumpkin batter over crust; top with spoonfuls of plain batter.
Repeat layers.
Cut through batter with knife several times for marble effect.
BAKE at 325ºF for 55 minutes or until center is almost set if using a silver springform pan. (Bake at 300ºF for 55 minutes if using a dark non-stick springform pan.)
Run knife around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight.