Recipe - Marbled Pumpkin Cheesecake

CRUST
1 One fourth cup Graham Cracker crumbs
2 tablespoon Granulated sugar
One fourth cup Butter or margarine, melted
2 cup Semisweet Chocolate
minimorsels, divided.

CHEESECAKE
3 pack Cream Cheese, (8 ozs. each)
softened
1 cup Granulated sugar
One fourth cup Light brown sugar, packed
1 Three fourths cup Pumpkin, solid pack
(16 0z. can)
4 lg Eggs
One half cup Evaporated Milk, undiluted
One fourth cup Cornstarch
Three fourths teaspoon Cinnamon
1/8 teaspoon Nutmeg

FOR CRUST: In medium bowl, combine graham cracker
crumbs, sugar and butter. Press onto bottom of greased
10inch springform pan; sprinkle with 1 cup chocolate
morsels.

FOR CHEESECAKE: In small, heavy saucepan over low
heat, melt remaining morsels, stirring constantly
until smooth. In large mixer bowl, beat cream cheese,
granulated sugar and brown sugar. Beat in pumpkin.
Beat in eggs and evaporated milk. Beat in cornstarch,
cinnamon and nutmeg.

Remove 1 cup pumpkin batter; stir into melted
chocolate. Pour remainder of pumpkin batter into
springform pan. Pour chocolate mixture over top; swirl.
Bake in preheated 325 degree oven for 60 minutes,or
until edge of filling is set. Turn oven off; allow
cheesecake to stand in oven for 30 minutes, Remove
from oven; cool completely. Cover; chill for several
hours.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini