Layered Pumpkin-Chocolate Cheesecake

• 2 cups graham crumbs
• 1/2 cup butter, melted
• 2 eggs
• 1-1/2 cups canned pumpkin
• 1 cup packed brown sugar
• 1 tsp. each ground cinnamon, ground ginger, ground nutmeg
• 1/2 tsp. ground allspice
• 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 2 oz. Baker's Semi-Sweet Chocolate
• 2 oz. Baker's White Chocolate
• 3 Tbsp. half-and-half

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 light and fluffy.
8. Add pumpkin mixture; mix just until blended.
9. Pour over crust.
10. Bake 23 to 25 min.
11. or until centre is set; cool completely.
12. Microwave chocolates and half-and-half in microwaveable bowl on MEDIUM 1-1/2 min.
13. or until chocolates are almost melted, stirring after 1 min.
14. ; stir until completely melted.
15. Spread over cheesecake.
16. Refrigerate 2 hours or until firm.
17. Use foil handles to lift cheesecake from pan before cutting into squares.

graham crumbs, butter, eggs, pumpkin, brown sugar, ground cinnamon, ground allspice, cream cheese, chocolate, chocolate

Taken from www.kraftrecipes.com/recipes/layered-pumpkin-chocolate-cheesecake-167139.aspx (may not work)