Chocolate Pumpkin Cheesecake

• 6 cups cream cheese
• 13 cup heavy whipping cream
• 2 cups sugar
• 5 large eggs
• 1 each lemon zest minced
• 1 each orange zest minced
• 1 dash salt
• 1 cup pumpkin puree (canned)
• 1/2 cup graham wafer crumbs
• 8 ounces bittersweet chocolate chopped
• 1/2 cup heavy whipping cream

1. mix pumpkin with 1/2 cup sugar.
2. Cream sugar and cream cheese until smooth.
3. Add heavy cream and mix well.
4. Add minced orange and lemon rinds and salt.
5. Grease a 10 inch springform pan and coat with layer of graham wafer crumbs.
6. Pour cheesecake mixture into prepared pan and swirl with canned pumpkin mixture.
7. Set in pan of water and bake in 300F oven for an hour.
8. Cool cooked cheesecake and chill.
9. Meanwhile, bring cream to a boil and add chopped chocolate.
10. Stir until chocolate is melted.
11. Spread over cooled cheesecake.
12. Refrigerate until served.
13. Note: To make a spider web design, make a thin white icing (powdered sugar and egg white mixed to the consistency of heavy cream) and, starting at center of cheesecake, pipe a continuous spiral to the outer edge of the cake (practice on the counter first).
14. Pull a knife point from the center out through the white lines, dividing the cake into sixths.
15. Then reverse the procedure between the lines, pulling the knife from the outer edge to the center of the cake.

cream cheese, heavy whipping cream, sugar, eggs, lemon zest, orange zest, salt, pumpkin puree, graham wafer crumbs, chocolate chopped, heavy whipping cream

Taken from recipeland.com/recipe/v/chocolate-pumpkin-cheesecake-35575 (may not work)