Combine vanilla wafer crumbs & butter; press onto bottom and sides of 9 inch springform pan. Or as pictured here, for cuteness and fun-sake we used one 6" and one 4" springform pan, with a little pumpkin cream cheese mixture to go into an extra pan without a crust.

Combine Neufchatel cheese, 1/2 cup sugar and vanilla, mixing at medium speed with electric mixer until well blended. Add eggs one at a time, mixing well after each addition. Reserve 1 cup Neufchatel cheese mixture, set aside. Add pumpkin, lavender and 1/4 cup sugar to remaining Neufchatel cheese mixture.

Layer half pumpkin mixture, then half of Neufchatel cheese mixture over crust; repeat layers.

Cut through, all layers, batter with knife several times to create the marble effect.

Pre-heat oven to 325° F. Bake gently in a water bath to help prevent cracking ~ wrap heavy duty aluminum foil around the bottom & sides of the springform pan; place it in a larger baking dish, fill with hot water halfway up the outside of the springform pan; this allows the cheesecake to cook more evenly. Bake about 55 min, depending on your oven and size
pan(s) you use. When perfectly done, there will be a 2-3 inch wobbly spot in the middle of the 9 inch pan, a little less for the smaller pans; the texture will smooth out as it cools. Cool on rack, to room temperature, with a plate over the cheesecake, to slow the cooling which will also help to prevent cracking. Then, for best results, chill in refrigerator at least 4 hours or overnight; this will be the best time to remove aluminum foil and to release the sides of the springform pan.