Festive Pumpkin Cheesecake with Chocolate Cookie Crust

• Crust
• 1 qt. OREO Pieces-Small
• 3/4 cup butter or margarine, melted
• Cheesecake
• - PHILADELPHIA Original Cream Cheese, softened
• 1-1/2 qt. granulated sugar
• 1-1/2 cups flour
• 18 each eggs
• 3 cups canned pumpkin
• 2 Tbsp. ground cinnamon
• 1-1/2 tsp. ground nutmeg
• 1-1/2 tsp. ground ginger
• 1-1/2 qt. pecan halves
• 1 cup prepared chocolate ganache

1. Crust: Mix ingredients.
2. Press 1-1/4 cups of the crumb mixture onto bottom of each of 6 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe).
3. Refrigerate while preparing Filling.
4. Cheesecake: Beat cream cheese, sugar and flour in 12-qt.
5. bowl of mixer (or in 6-qt.
6. bowl for trial recipe) on low speed 3 min.
7. or until creamy, stopping occasionally to scrape bottom and side of bowl.
8. Add eggs, 1 at a time, mixing on low speed after each just until blended.
9. Blend in pumpkin and spices.
10. Pour 1-1/4 qt.
11. batter over each Crust.
12. Bake in 225 degrees F-convection oven 1 hour to 1 hour 15 min.
13. or until centers are almost set.
14. Cool completely on wire racks.
15. Refrigerate 4 hours.
16. Just before serving, garnish sides and tops of cheesecakes with pecan halves; drizzle with ganache.

crust, butter, cream cheese, granulated sugar, flour, eggs, pumpkin, ground cinnamon, ground nutmeg, ground ginger, pecan halves, chocolate ganache

Taken from www.kraftrecipes.com/recipes/festive-pumpkin-cheesecake-chocolate-cookie-crust-115057.aspx (may not work)