Chocolate-Pumpkin Marble Cheesecake

• 1-1/2 cups chocolate wafer cookie crumbs (about 27 wafers)
• 1/4 cup sugar
• 1/4 cup butter or margarine, melted
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 can (14 oz.) sweetened condensed milk
• 3 eggs
• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted, cooled slightly
• 1 can (15 oz.) pumpkin
• 1 tsp. pumpkin pie spice

1. Heat oven to 325F.
2. Mix cookie crumbs, sugar and butter until blended; press onto bottom and 1-1/2 inches up side of 9-inch springform pan.
3. Bake 10 min.
4. Reduce oven temperature to 300F.
5. Beat cream cheese and milk in large bowl with mixer until blended.
6. Add eggs, 1 at a time, mixing on low speed after each just until blended.
7. Remove 1-1/2 cups batter; stir in melted chocolate.
8. Add pumpkin and spice to remaining batter in bowl; mix well.
9. Pour half the pumpkin batter over crust; top with spoonfuls of chocolate batter.
10. Repeat layers.
11. Swirl batters gently with knife.
12. Bake 1 hour to 1 hour 5 min.
13. or until center is almost set.
14. Run knife around rim of pan to loosen cake; cool before removing rim.
15. Refrigerate cheesecake 4 hours.

chocolate wafer cookie crumbs, sugar, butter, philadelphia cream cheese, condensed milk, eggs, chocolate, pumpkin, pumpkin pie spice

Taken from www.kraftrecipes.com/recipes/chocolate-pumpkin-marble-cheesecake-156984.aspx (may not work)