Pumpkin Chocolate Cheesecake

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 to 1/3 c heavy cream

Filling
2 8oz pkg cream cheese, room temperature
2/3 c sugar
1/2 c canned pumpkin
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
1/4 c heavy cream
5 eggs

Preheat oven to 275. Combine ingredients for the crust & press into the bottom of a spring form pan.
Prepare the swirl by melting the chocolate with the cream in a double boiler. Stir until smooth & then set aside, keeping it warm.
To make the filling, cream the cheese & sugar.
Add the pumpkin, spices & cream.
Add the eggs, one at a time.
Pour filling over crust.
Drizzle a spiral pattern with the chocolate on top & draw it through the batter with a knife.
Place cheesecake in larger baking pan with sides & pour 1/2 inch boiling water into pan.
Bake in the center of the preheated oven for 1 hour, or until the center is firm & not soupy.
Cool at room temperature, then chill at least 2 hours.