Categories: Not tried, dessert, halloween

Ingredients

• Gingersnap cookie crust:
• 1 c gingersnap cookie crumbs
• 1/2 c graham cracker crumbs
• 1/4 c sugar
• 1/2 c butter or margarine, melted
• Pie:
• 4 pkg (8 oz each) cream cheese, softened
• 1/2 c sugar
• 6 eggs
• 1 c sour cream
• 1 c solid pack pumpkin
• 2 T all purpose flour
• 2 t ground cinnamon
• 1/2 t ground ginger
• 1/2 t ground allspice
• 3 oz semisweet chocolate, melted

Directions

1. Prepare gingersnap crust:

2. eheat oven to 350. Combine cookie and cracker crumbs and sugar in small bowl and melt in butter. Press into pan and bake 8 minutes

3. crease oven temp to 425. beat cream cheese in large bowl until fluffy. Beat in sugar and eggs one at a time. Add sour cream, pumpkin, flour, and spices, beat well. Pour 2 cups batter into small bowl. Stir in chocolate.

4. Pour remaining batter into prepared crust. Spoon chocolate batter in large swirls over batter in pan, draw knife through mixture to marbelize

5. Bake 15 min. Reduce oven temp to 300, bake 45 min (center of cheesecake will not be set) turn oven off. let cheesecake stand in oven with dor slightly ajar 1 hour. Cool to room temperature in pan on wire rack. Cover, refrigerate in pan overnight.

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