Dark Chocolate Pumpkin Cheesecake

Ingredients:

8 oz Dark Chocolate

1 3/4 lb Cream Cheese

6 eggs

1 1/2 c. Sugar

2 tsp. Vanilla

1 c. Pumpkin

2 Tbl. Flour

1/4 tsp. Cinamon

1/4 tsp. Nutmeg

1/8 tsp. Cloves

1 tsp. Salt

Directions:

Preheat oven to 300 degrees.

Melt dark chocolate and set aside. In mixer, combine 3/4 lb cream cheese and 3/4 cup sugar and beat until smooth. Add 3 eggs, 1 at a time scraping down the bowl between each egg. Add vanilla and put into spring form pan. Place in refrigerator.

Sift together flour, salt and spices. In mixer, combine 1 lb. cream cheese and 3/4 c. sugar and beat until smooth. Add 3 eggs, 1 at a time scraping down the bowl between each egg. Add vanilla, spices and pumpkin. Slowly pur the pumpkin cheesecake batter over the dark chocolate layer.

I use basic gingersnap crust (Anna's Ginger Thins) and melted butter.

Bake in water bath for 70-120 minutes.