Double Chocolate Pumpkin Cheesecake

• CRUST:
• 1 1/2 cups chocolate cookie crumbs
• 1/2 sticke (4 tblsp) melted butter
• FILLING:
• 3 x 8 oz light cr. cheese - softened
• 1 cup sugar
• 3 tbsp cornstarch
• 3 lg eggs
• 1/2 cup light sr crm
• 2 tsp vanilla
• 6 oz choc chips melted & cooled
• 1 cup canned 100% pumpkin
• 6 oz choc chips melted & cooled
• CHOC GLAZE:
• 3 oz bittersweet baking chocolate
• 2 tbsp butter
• 1 tbsp light corn syrup

1. heat oven to 350. spray 8 in springform pan. have larger roasting pan ready.
2. CRUST:put crumbs in sm bowl - stir in butter until moistened - press firmly over bottom of pan - bake 8 - 10 mins until set - cool on rack - wrap outside of pan with alum. foil. reduce temp to 300.
3. FILLING:beat cr cheese, sugar & cornstarch in lg bowl on med speed until smooth, scrape bowl often. beat in eggs, 1 at a time, until blended. beat in sr cr & vanilla. divide batter betwn 3 med bowls. stir melted choc into 1 bowl; pour into crust. whisk pumpkin into 2nd bowl & spoon over choc layer - smooth top. stir choc into 3rd bowl - spoon & spread.
4. set springform pan in ctr of roasting pan. place pan in oven & add boiling water to 1/2 up sides.
5. bake 1 1/2/ - 1 3/4 hrs until set but jiggly.
6. turn off oven c door closed - leave 1 hr - run knife along edges to release - remove foil - cool in pan on wire rack - refrig 4 hr or overnight
7. GLAZE: stir ingred in saucepan on low until melted & smooth. cool slightly. remove pan sides - spread glaze to edges to drip.

chocolate cookie crumbs, sticke, sugar, cornstarch, eggs, light sr crm, vanilla, cooled, pumpkin, cooled, chocolate, butter, corn syrup

Taken from www.epicurious.com/recipes/member/views/double-chocolate-pumpkin-cheesecake-50010488 (may not work)