Marbled Pumpkin Cheesecake

from Recipegal.com

We just tried this on Thanksgiving. Very tasty! The recipe makes a 10 inch cheesecake, or third the recipe to fill a ready-made graham cracker pie crust

Ingredients (amounts for small pie crust in parentheses):

-Crust
1 1/4 cup graham cracker crumbs
2 T sugar
1/4 cup butter or margarine, melted
(or ready-made graham cracker pie crust)
2 cups semi-sweet chocolate (1 cup)

-Cheesecake
3 eight ounce packages cream cheese (1 package)
1 cup sugar (1/3 cup)
1/4 cup brown sugar (2 T)
1 3/4 cups pumpkin (2/3 cup)
4 large eggs (2 eggs)
1/2 cup evaporated milk (little less than 1/4 cup)
1/4 cup cornstarch (1 1/2 T)
3/4 teaspoon Cinnamon (1/4 t)
1/8 teaspoon Nutmeg (1/8 t)

Directions:

• Preheat oven to 350
  
• To make crust, mix graham cracker crumbs, sugar and butter. Press into greased 10-inch springform pan (or get out your handy ready-made crust).
• Sprinkle with half the chocolate chips.
• Beat together cream cheese, sugar, and brown sugar.
• Beat in pumpkin, eggs, and evaporated milk.
• Beat in cornstarch, cinnamon, and nutmeg.
• Melt remaining chocolate chips in saucepan or microwave.
• Remove 1/2 to 1 cup of pumpkin mixture and stir into the melted chocolate.
• Pour the remainder of the pumpkin mixture over the crust.
• Pour the chocolate mixture over top and swirl with a small knife.
• Bake at 325 degrees for 60 minutes (about 35 minutes for small pie crust) or until edge of filling is set.
• Turn off oven; allow cheesecake to slowly cool: in the oven for a while, then at room temperature, then in the fridge.
• Chill for several hours. Serve with whipped cream or Blue Bell homemade vanilla ice cream.

Hints from the kitchen:
In addition to using a small recipe with a pie crust, we also substituted the evaporated milk with an almost 50/50 ratio of powdered milk and water (slightly less powder).
We'd post a picture, but uh, we ate it already!