Pumpkin-Chocolate Cheesecake Pie

• 1 deep dish pie shell
• 12 ounces cream cheese, softened
• 1/4 cup sugar
• 1 egg, lightly beaten
• 3/4 cup semisweet chocolate, finely chopped
• 1 (15 ounce) can pumpkin
• 2/3 cup brown sugar
• 2 teaspoons pumpkin pie spice
• 4 eggs, lightly beaten
• 3/4 cup half-and-half or 3/4 cup light cream
• chopped chocolate (optional)

1. Preheat oven to 450 degrees.
2. Line crust with double thickness of aluminum foil and bake for 8 minutes.
3. Remove foil and bake for 6 more minutes.
4. Cool the crust.
5. Reduce oven temperature to 375 degrees.
6. In medium mixing bowl combine cream cheese, 1/4 cup sugar and 1 egg; beat on low speed until smooth.
7. Spread cream cheese mixture in the cooled crust.
8. Sprinkle with the chopped chocolate.
9. In a bowl combine pumpkin, brown sugar and spice.
10. Stir in 4 eggs.
11. Gradually stir in half and half.
12. Slowly pour pumpkin mixture onto the chocolate layer.
13. Cover pie edge with foil so it will not burn.
14. Bake 60-65 minutes or until a knife inserted near the center comes out clean.
15. Cool on a wire rack.
16. Refrigerate within 2 hours.
17. Top with more chopped chocolate if desired.

dish pie shell, cream cheese, sugar, egg, semisweet chocolate, pumpkin, brown sugar, pumpkin pie spice, eggs, light cream, chocolate

Taken from www.food.com/recipe/pumpkin-chocolate-cheesecake-pie-334880 (may not work)