Turtle Pumpkin Cheesecake

• 1-1/2 cups crushed gingersnap cookies (about 30 cookies)
• 1/4 cup butter, melted
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup packed brown sugar
• 2/3 cup sugar
• 1 can (15 ounces) solid-pack pumpkin
• 2 tablespoons all-purpose flour
• 2 teaspoons pumpkin pie spice
• 4 large eggs, lightly beaten
• 4 ounces bittersweet chocolate, chopped
• 2 tablespoons butter
• 1/2 cup chopped pecans, toasted
• 1/2 cup caramel sundae syrup
• Whipped cream, optional

1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place pan on a
2. . Bake at 325u0b0 for 8-10 minutes. Cool on a wire rack.
3. In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, flour and spice. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to
4. .
5. Bake for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
6. Just before serving, melt chocolate and butter in a microwave; stir until smooth. Top cheesecake with pecans, chocolate mixture, caramel syrup and if desired, whipped cream.

cookies, butter, cream cheese, brown sugar, sugar, solidpack pumpkin, flour, pumpkin pie spice, eggs, bittersweet chocolate, butter, pecans, caramel sundae syrup, cream

Taken from www.tasteofhome.com/recipes/turtle-pumpkin-cheesecake/ (may not work)