Chocolate-Pumpkin Crumble Cheesecake

• 1/4 cup large flake rolled oats
• 1/4 cup flour
• 1/4 cup pepitas
• 1 cup packed brown sugar, divided
• 7 Tbsp. butter, melted, divided
• 2 cups chocolate cookie baking crumbs
• 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 tsp. vanilla
• 1 cup canned pumpkin
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• dash ground cloves
• 3 eggs

1. Heat oven to 350F.
2. Combine oats, flour, pepitas, 1/4 cup sugar and 2 Tbsp.
3. butter; spread onto rimmed baking sheet sprayed with cooking spray.
4. Bake 8 min.
5. or until lightly browned.
6. Meanwhile, mix baking crumbs and remaining butter; press onto bottom and 1-1/2 inches up side of 9-inch springform pan.
7. Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended.
8. Add pumpkin and spices; mix well.
9. Add eggs, 1 at a time, beating on low speed after each just until blended.
10. Pour into crust.
11. Bake 45 min.
12. or until centre is almost set.
13. Run knife around rim of pan to loosen cake; cool before removing rim.
14. Cool cheesecake completely.
15. Refrigerate 4 hours.
16. Top cheesecake with oat mixture just before serving.

rolled oats, flour, pepitas, brown sugar, butter, chocolate cookie baking crumbs, cream cheese, vanilla, pumpkin, ground cinnamon, ground nutmeg, ground cloves, eggs

Taken from www.kraftrecipes.com/recipes/chocolate-pumpkin-crumble-cheesecake-184408.aspx (may not work)