Combine crumbs and margarine; press into bottom and sides of 23 cm springform pan. Combine Neufchatel cheese, half cup sugar, and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup Neufchatel Cheese mixture; add pumpkin, remaining sugar and spices to remaining Neufchatel cheese mixture. Mix well. Layer half of pumpkin mixture and half of Neufchatel cheese mixture over crust; repeat layers. Cut through batter with knife several times for marble effect. Bake at 180ºC 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 10-12 servings. From package of Light Philadelphia Brand Neufchatel Cheese.