Chocolate Pumkin Cheesecake
1 1/4 cups graham cracker crumbs
1/2 stick butter,melted
2 tbsp sugar
1 cup Mini chocolate chips, divided
24 oz cream cheese, softened
1 cup sugar
1/4 cup packed brown sugar
1 can Pumpkin
1/2 cup Evaporated Milk
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 tsp ground cloves
Preheat oven to 350 degree oven.
Grease 9-inch springform pan.
Mix graham cracker crumbs, butter and granulated sugar in medium bowl til well combined.
Press onto bottom of prepared pan.
Sprinkle with 1/2 cup chocolate chips.
Microwave remaining chocolate chips on low til melted.
Stir every 15 seconds.
Do not burn.
Cream sugars, cream cheese, until smooth; beat in pumpkin.
Then add eggs, evaporated milk, cornstarch, cinnamon and nutmeg.
Remove 3/4 cup pumpkin mixture; stir into melted chocolate.
Pour remaining pumpkin mixture into crust.
Spoon chocolate-pumpkin mixture over top; swirl.
Bake for 60 minutes or until edge is set but center still moves slightly.
Cool in pan on wire rack.
Remove side of springform pan and serve.