Pumpkin Chocolate Cheesecake

*Must have on Thanksgiving

Crust
3/4 c graham cracker crumbs
3 tbsp light brown sugar
5 tbsp unsalted butter, melted
1.5 tsp vanilla

Swirl
3 oz bittersweet chocolate, chopped
1/4-1/3 c heavy cream

Filling
(2) 8 oz pkg cream cheese, softened
2/3 c sugar
1/2 c canned pumpkin (non pie filling)
1/4 tsp ground cinnamon
1/4 tsp ground pepper
1/8 tsp ground cloves
1/4 c heavy cream
5 eggs

• Preheat oven at 275.
• Crust-press into 9" cheesecake pan with 2" sides.
• Swirl-melt in double boiler.
• Filling-mix cream cheese & sugar at medium speed. Add pumpkin, spices & cream. Beat in eggs 1 at a time.
  
• Pour filling over crust.
  
• Drizzle swirl.
• Place cheesecake pan into larger pan & pour 1/2" boiling water.
• Bake 1 hour.
• Chill 2 hours.