Chocolate Pumpkin Cheesecake

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 cups gingersnaps (whole)
• 6 tablespoons butter
• 1 1/2 tablespoons brown sugar
• 3 (8 ounce) packages cream cheese (room temperature)
• 3/4 cup pumpkin
• 3/4 cup melted chocolate
• 1 cup sugar
• 3 eggs
• 1 teaspoon vanilla
• 1/4 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1/2 cup almonds
• 1 teaspoon sugar
• 2 tablespoons butter

Recipe

• 1 pre-heat oven to 350°f.
• 2 wrap outside of pan with foil. in processor, grind gingersnaps, add sugar, melted butter and press into 9" springform pan. bake 5 to 7 minutes. take out and keep oven at temperature.
• 3 mix cream cheese and sugar in processor until smooth, add the rest of the ingredients and process until completely mixed and smooth.
• 4 pour mixture into prepared crust and bake 50 minutes to 1 hour, until cheesecake starts to crack.
• 5 while cooling, process almonds, butter, and sugar in processor; spread the mixture evenly on cookie sheet and put in oven for 6-7 minutes until it starts to toast. spread evenly on top of cheesecake and cool 4 to 5 hours. remove ring of pan and serve.