Pumpkin Pie Cheesecake

  1. (for pre-made crust, skip to step 6. Use deep dish crust if possible.) Preheat oven to 350°F
  2. Lightly coat 9-inch pie pan with cooking spray
  3. In a medium bowl, toss together butter and crushed cookies
  4. Spread cookies into pie plate, press evenly onto bottom and sides
  5. Bake for 5 minutes
  6. In a large bowl, beat cream cheese and sugar until combined (medium on electric mixer)
  7. Add eggs one at a time, beating after each just until combined (low on electric mixer)
  8. Stir in pumpkin, vanilla, pumpkin pie spice, and salt
  9. Pour mixture into baked crust
  10. Bake about 40 minutes or until mixture is slightly puffed around edges and just set in center.
  11. Cool for 1 hour
  12. In a small microwave-safe bowl, combine dark chocolate and cream
  13. Microwave on high for 30 seconds to 1 minute
  14. Stir until smooth (easier than it may seem at first, keep at it)
  15. Let stand for 15 minutes
  16. Pour chocolate mixture over cooled pie, spreading evenly
  17. Chill uncovered for 1 hour, then covered for 2 to 24 hours
  18. If desired, drizzle with milk chocolate