Layered Pumpkin-Chocolate Cheesecake

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 2 eggs
• 1 can (15 oz.) pumpkin
• 1 cup packed brown sugar
• 1 tsp. each ground cinnamon, ground ginger, ground nutmeg
• 1/2 tsp. ground allspice
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 2 oz. BAKER'S White Chocolate
• 2 oz. BAKER'S Semi-Sweet Chocolate
• 1/2 cup thawed COOL WHIP Whipped Topping

1. Heat oven to 350 degrees F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Mix graham crumbs and butter; press onto bottom of prepared pan.
4. Bake 10 min.
5. ; cool.
6. Mix eggs, pumpkin, sugar and spices until blended.
7. Beat cream cheese in medium bowl with mixer until creamy.
8. Add pumpkin mixture; mix just until blended.
9. Pour over crust.
10. Bake 23 to 25 min.
11. or until center is set; cool completely.
12. Microwave chocolates and COOL WHIP in microwaveable bowl 1-1/2 min.
13. or until chocolates are almost melted, stirring after 1 min.
14. ; stir until chocolates are completely melted and mixture is well blended.
15. Spread over cheesecake.
16. Refrigerate 2 hours or until firm.
17. Use foil handles to lift cheesecake from pan before cutting to serve.

graham cracker crumbs, butter, eggs, pumpkin, brown sugar, ground cinnamon, ground allspice, philadelphia cream cheese, s white chocolate, chocolate, thawed cool

Taken from www.kraftrecipes.com/recipes/layered-pumpkin-chocolate-cheesecake-170601.aspx (may not work)