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1
Preheat oven to 325F. Butter a 9 inch Springform pan and wrap the outside of the pan with a piece of heavy duty foil.
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2
Melt the 3 Tablespoons of butter and combine with the cookie crumbs. Press crumb mixture into the bottom of the pan and chill.
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3
With an electric mixer, set at medium-low speed, beat the cream cheese, granulated sugar and 2 Tablespoons of the cornstarch until smooth.
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4
Beat in the sour cream, vanilla, and salt. Add eggs, one at a time, beating well after each addition. Remove 3-1/2 cups of this batter, and into this stir in lemon juice and set aside.
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5
Combine the remaining batter with the pumpkin, brown sugar, molasses, the remaining 1 Tablespoon of cornstarch and the spices. Set aside 1 cup of this pumpkin batter.
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6
Spread half of the remaining pumpkin batter in the pan. Gently spoon half of the lemon batter over the pumpkin batter.
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7
Spoon the other half of the pumpkin batter over this and then the remaining lemon batter over the pumpkin.
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8
Dot with spoonfuls of the reserved cup of pumpkin batter. With the handle of a wooden spoon, gently swirl the batters, but be careful not to over swirl or it will all blend together.
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9
Put the cheesecake in a large roasting pan and fill the roasting pan with water halfway up the sides of the pan.
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10
Bake until the center of the cake jiggles slightly when the pan is tapped, about 1 hour and 20 minutes.
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11
Remove from the oven and run a knife around the edge of the cake.
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12
Let the cake cool 10 minutes in the water bath. Then remove it from the water and cool completely on a wire rack. Chill thoroughly before serving. Can serve with a dollop of whipped cream.
