350*F oven – preheated
8” springform pan
roasting pan of water
1 ½ cups oreo cookie crumbs
¼ stick butter, melted
(Blend together and press into 8” spring form pan that’s been sprayed with Pam. Bake 8-10 minutes at 350*F preheated oven.) Remove and lower oven temp to 300*F.
3 (8 oz) cream cheese, softened
1 cup sugar
3 eggs, large
½ cup sour cream
1 t vanilla extract
1 cup pumpkin puree
2 t pumpkin pie spice
1 cup semisweet chocolate chips, melted and cooled
Beat cream cheese, sugar, cornstarch in large bowl til smooth. Add in remaining ingredients one at a time, blending all the while.
Divide batter into 3 bowls. Add vanilla to one, pumpkin and spice to second, and semisweet chocolate to third. Carefully pour these blended batters on top of crust layer, taking care not to mix them together when adding to the pan.
Bake 90 minutes to 2 hours at 300*F until center jiggles slightly when shaken. Turn off oven and keep cheesecake in oven for add’l hour. Remove from oven and cover/fridge overnight.
3 oz bittersweet baking chocolate
1T corn syrup
Stir ingredients in small saucepan over low heat until smooth and melted. Remove from heat and cool slightly. Remove cheesecake from springform pan and spread glaze over top to edge. Fridge til glaze sets.
Serves 12 (or less, *smiles*)
This cake is a bit time intensive, but it's worth it. :)