Chocolate Pumpkin Layered Cheesecake Bars

• 1/4 cup rolled oats quick-cooking or rolled
• 1/4 cup almonds sliced or whole
• 1/2 cup whole wheat flour or all-purpose flour
• 3 tablespoons sugar
• 3 tablespoons butter chilled and cut into pieces
• 2 tablespoons canola oil or light olive oil, or walnut, grape seed oil
• 8 ounces cream cheese (reduced-fat) 1 package
• 1/2 cup brown sugar
• 1/4 cup sugar white
• 2 large eggs
• 1/2 cup pumpkin puree, canned or homemade, firmly packed
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 4 ounces chocolate (semi-sweet) cut into small pieces, or chocolate chips
• 1 tablespoon butter
• 1/2 cup sour cream
• 1/4 cup greek yogurt
• 3 tablespoons sugar

1. To make the crust:
2. Preheat the oven to 375F (190C) F and well grease a 8 by 8-inch baking dish with butter.
3. In a food processor, add the oats and almonds, process until almost finely ground.
4. Add the flour, sugar, butter and oil, process until well combined and starts to come together.
5. Transfer the mixture onto the buttered baking dish, and with the back of a spoon, spread and press the crumbly mixture evenly over the bottom until a firm crust forms.
6. Bake in the oven for 15 to 20 minutes or until the edges start to become brown.
7. Cool on a wire rack and lower the oven temperature to 325F (160C).
8. To prepare the layers:
9. Meanwhile in a large mixing bowl with an electric mixer, beat the cream cheese and sugar until smooth, about 3 minutes.
10. Add the eggs, beat until smooth.
11. Beat in the pumpkin puree, pumpkin pie spice, and vanilla extract until well combined and smooth.
12. Measure 23 cup of cream cheese and pumpkin mixture and set aside.
13. (I used a wooden spoon to finish these a few steps)
14. In a saucepan, melt the chocolate chunks and butter over low heat until smooth, stirring often, about 5 minutes.
15. Pour the 23 cup of mixture into a medium bowl, slowly add the chocolate mixture into the pumpkin mixture, and whisk constantly until all the chocolate mixture is well combined with pumpkin mixture.
16. Pour the chocolate pumpkin mixture into the baked crust, and bake in the oven for 20 minutes.
17. Pour the remaining cream cheese - pumpkin mixture over the chocolate layers.
18. Bake for another 50 minutes to 1 hour until the top layer is set.
19. Cool on a wire rack for about 40 minutes.
20. To make the sour cream layer:
21. Mix sour cream, yogurt and sugar in a bowl until very smooth.
22. Spread the mixture evenly over the cheesecake.
23. If it still feels warm, let cool to room temperature.
24. Then refrigerate for at least 4 hours or overnight.
25. Cut into 9 squares and top with some grated or shaved chocolate.
26. Serve and enjoy.

rolled oats, almonds, whole wheat flour, sugar, butter, canola oil, cream cheese, brown sugar, sugar white, eggs, pumpkin puree, pumpkin pie spice, vanilla, chocolate, butter, sour cream, greek yogurt, sugar

Taken from recipeland.com/recipe/v/chocolate-pumpkin-layered-chees-52681 (may not work)