| RECIPE METHOD
FOR THE CRUST:
Preheat oven to 350 degrees F. Grease 9-inch springform pan.
Combine graham cracker crumbs, butter and granulated sugar in medium
bowls. Press onto bottom of prepared pan. Sprinkle with 1/2 cup
FOR THE CHEESECAKE:
Microwave remaining morsels in medium, microwave-safe bowl on high
(100%) power for 30 seconds; stir. Microwave at additional 10- to
20-second intervals, stirring until smooth; cool to room temperature.
Beat cream cheese, granulated sugar and brown sugar until smooth;
beat in pumpkin. Beat in eggs, evaporated milk, cornstarch, cinnamon
and nutmeg. Remove 3/4 cup pumpkin mixture; stir into melted chocolate.
Pour remaining pumpkin mixture into crust. Spoon chocolate-pumpkin
mixture over top; swirl.
Bake for 60 to 65 minutes or until edge is set but center still
moves slightly. Run knife around edge of cheesecake; loosen and
remove side of pan. Cool completely on wire racks. Refrigerate for
several hours or overnight.
Recipe reprinted by permission of Libby's® Pumpkin®. All