Triple Chocolate Pumpkin Cheesecake

Contributed by Rosie Groesbeck

From Crystal Durrant

1 ½ cups crushed Oreos

1 cup milk chocolate chips, melted and cooled

½ stick butter, melted

1 cup canned 100% pure pumpkin

3 bricks cream cheese

1 tsp pumpkin pie spice

1 cup sugar

1 cup semi-sweet chocolate chips, melted and cooled

2 tbsp cornstarch

3 oz bittersweet baking chocolate

3 large eggs

2 tbsp butter

½ cup sour cream

1 tbsp light corn syrup

2 tsp vanilla

Heat oven to 350 degrees. Coat cooking spray on 8 inch spring-form round pan. To make the crust, stir melted butter in crushed Oreos until evenly moistened. Press mixture firmly in bottom of pan. Bake 8-10 minutes, until set. Cool on rack. Wrap outside of pan with foil. Reduce heat of oven to 300 degrees.

To make the filling, beat cream cheese, sugar, and cornstarch in large bowl with mixer on medium speed until smooth. Brat in eggs one at a time, just until blended. Beat in sour cream and vanilla to combine. Divide batter evenly between 3 bowls. Stir melted milk chocolate chips into 1 bowl; pour onto crust in an even layer. Whisk pumpkin and pumpkin spice into another bowl. Carefully spoon over chocolate layer to cover, then gently smooth into an even layer. Don’t let batter run together. Stir semi-sweet chips into remaining batter. Spoon over pumpkin layer.

Set spring-form pan in the middle of a roasting pan. Place roasting pan in oven rack and add boiling water to come ½ way up side of spring-form pan. Bake 1 ½ to 1 ¾ hours until cake is set, but center still jiggles slightly. Turn off oven with the door close; let cake cool in oven for 1 hour. If cake hasn’t pulled away from side of pan, carefully run thin knife around edge. Remove foil, cool cake on rack. Cover, refrigerate at least 4 hours or over night.

To make Chocolate glaze, stir ingredients in small saucepan over low heat until chocolate melts and mix is smooth. Remove from heat, cool slightly. Remove pan sides from spring-form pan, place cake on serving plate. Spread glaze over the top. Refrigerate until glaze sets.