Heat oven to 350°F.
Mix cookie crumbs, nuts and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1 cup plain batter. Stir remaining sugar, pumpkin and spices into remaining batter.
Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl gently with knife.
Bake 45 min. or until centre is almost set. Cool completely. Refrigerate 4 hours.