Bake chopped pecans in a shallow pan at 300°, stirring occasionally, 7 to 10 minutes or until lightly toasted. Cool.
Process 2 packages cream cheese, 2 tablespoons mustard-mayonnaise sauce, and next 4 ingredients in a food processor until blended, stopping to scrape down sides. Press mixture into bottom of a plastic wrap-lined 9-inch springform pan, and sprinkle with chopped pecans.
Process remaining 2 packages cream cheese, remaining 1 tablespoon mustard-mayonnaise sauce, 2/3 cup orange marmalade, and next 3 ingredients in food processor until smooth, stopping to scrape down sides. Spread mixture over pecans, pressing until smooth. Cover and chill up to 3 days. Remove from pan; spread with remaining marmalade, and garnish, if desired. Serve with gingersnaps.
NOTE: For testing purposes only, we used Durkee mustard-mayonnaise sauce.