Yield: 1 cheesecake
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Gingersnap Cookie Crust (below)
4 (8 ounce) packages cream cheese
1/2 cup sugar
6 eggs
1 cup sour cream
1 cup pumpkin
2 tablespoons flour
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon allspice
3 ounces semi-sweet chocolate, melted

Preheat oven to 350 degrees.

Prepare Gingersnap Cookie Crust; set aside.

Increase oven temperature to 425 degrees.

Beat cream cheese in a large bowl until fluffy; beat in sugar and eggs, one at a time.
Add sour cream, pumpkin, flour and spices; beat well.
Pour 2 cups of batter into small bowl; stir in chocolate.
Pour remaining batter into prepared crust.
Spoon chocolate batter in large swirls over batter in pan; draw knife through mixture to marbleize.

Bake 15 minutes.

Reduce oven temperature to 300 degrees.

Bake 45 minutes (center of cheesecake will not be set), Turn oven off.

Let cheesecake stand in oven with door slightly ajar 1 hour.
Cool to room temperature in pan on wire rack.
Cover; refrigerate in pan overnight.

Remove side of pan; place cheesecake on serving plate.

Gingersnap Cookie Crust:
1 cup gingersnap cookie crumbs
1/2 cup chopped pecans
1/4 cup margarine, melted

Preheat oven to 350 degrees.

Combine cookie crumbs and nuts in a small bowl.
Mix in margarine.
Press mixture evenly on bottom and 1 inch up side of 9 inch springform pan.

Bake 8 minutes; cool on wire rack.

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