Pumpkin Cheesecake

I got this recipe from Noelle Bastian a few years ago. The original recipe makes bars, but we do it in the cheesecake pan and like it a little better...

Crust:

20 chocolate graham crackers

2T sugar

4T butter, melted

Filling:

2 pkgs cream cheese

1c sugar

1c canned pumpkin puree

3 large eggs

3T flour

1t pumpkin pie spice

1/2t salt

4 oz chocolate, chopped

Preheat oven to 350.

Blend cookies with sugar until finely ground (1c crumbs). Add butter, pulse til moistened.

(If you do this in the Blendtec, it takes 3 whole seconds, it's incredible!)

Transfer crumb mixture to pan, press into bottom. Bake til fragrant and slightly firm (12-15 min). Cool.

Place cream cheese in food processor, blend til smooth. Add sugar, pumpkin puree, eggs, flour, spice, and salt.

Melt chocolate 30 seconds at a time in microwave. Add 1 c pumpkin mixture, stir to combine.

Pour remaining mixture into spring form pan. Drop dollops of chocolate onto pumpkin mixture, swirl. Bake til set, but jiggles slightly (about 40-50 min).

Cool, cover and chill til firm (about 2 hours).