Spiced Persimmon Swirl Cheesecake

Recipe adapted from multiple sources & some creative taste testing!

Ingredients
Crust
2 cups finely crushed Ginger Snap cookies
1/2 cup finely chopped walnuts
6 tablespoons butter, melted

Filling
24 ounces softened cream cheese
1 cup sugar
3 large eggs from the farmer's market
1 cup persimmon pulp*
1 teaspoon vanilla extract
2 teaspoons Chinese Five Spice (special blend of anise, cinnamon, star anise, cloves, & ginger)

Directions
Preheat oven to 325F

Crust

1. Mix cookie crumbs, walnuts and butter with hands until a wet sand consistency forms.
2. Press mixture firmly along the bottom of a 9-inch springform pan; set aside.

Filling

1. In a small bowl, stir the persimmon pulp with the Chinese Five Spice blend; set aside.
2. Using an electric mixer on medium speed, combine sugar, cream cheese, and vanilla until well blended.
3. On low speed, add eggs one at a time. Mixing each time just until blended.
4. Pour the filling over the crust in the springform pan. Use a spatula to even the surface and release any air pockets.
5. Drop the spiced persimmon pulp by the teaspoonful on top of the cake. With a fork or toothpick, gently swirl the persimmon into the filling without disturbing the crust to achieve a marbled/swirled effect. Reserve any leftover persimmon for garnishing later.
6. Bake for 55 minutes or until the center is almost set. Do not overbake.
7. Transfer pan to rack; allow cake to cool completely.  Refrigerate, uncovered, for 6 hours or overnight. Before unmolding, run a thin knife along the edge of cake to loosen.