Dark Chocolate and Pumpkin Cheesecake-Part 2

---------- Recipe via Meal-Master (tm) v8.05

Title: Dark Chocolate and Pumpkin Cheesecake-Part 2
Categories: Cheesecakes, Chocolate
Yield: 1 servings

See parts 1 and 3

Preheat oven to 325F. Toast the pecan pieces on a baking
sheet in pre-heated oven for 6 to 8 minutes. Remove form
the oven and allow to cool to room temperature. Lower oven
temperature to 300 F. In a food processor fitted with
metal blade, chop the cookies and the pecans until they are
crumbs (yield about 2 cups of crumbs), about 20 to 30
seconds. Set aside.
Coat the bottom of a 9"x3" springform pan with 1 tsp.
melted butter. Use hands to press 1 cup of crumbs to a
uniform level and thickness on the butter bottom of pan.
Set aside.
To prepare the chocolate cheesecake, heat 1 inch of
water in the bottom half of a double boiler over
medium-high heat. Place the semisweet chocolate and coffee
in the top half of the double boiler. Tightly coverthe top
with film wrap and allow to heat for 6 to 8 minutes.
Remove from heat and stir until smooth.
Place 3/4 pound softened cream cheese, 3/4 cup sugar,
and 1/2 tsp. salt in a bowl of an electric mixer fitted
with a paddle. Beat on low for 1 minute and on medium for
2 minutes. Scrape down bowl. Add 3 eggs, oneat a time,
beating on high for 20 seconds and scraping down the bowl
after each addition. Then beat mixture for 1 minute more
on high. Add 1 tsp. vanilla and beat on medium for 15
seconds. Add the melted chocolate mixture and beat on
medium for 30 seconds. Remove bowl from the mixer. Use a
rubber spatula to finish mixing the batter until it is
smooth and thoroughly combined. Pour cheesecake mixture
into the prepared springform pan, spreading evenly. Keep
at room temperature while preparing pumpkin cheesecake
batter.
To prepare pumpkin cheesecake, coat the inside of a
9"x1 1/2" cake pan with 1 tsp. butter. Line the pan with
an 8-inch square of parchment paper. Coat the parchment
paper with the remaining teaspoon of butter. Set aside
until needed.
Place 1 pound of softened cream cheese, 3/4 cup sugar,
the flour, and 1/2 tsp. salt in the bowl of electric mixer
fitted with a paddle. Beat on low for 1 minute and on
medium for 2 minutes. Scrape down sides of bowl,then beat
on medium for 2 more minutes and on high for 3 minutes.
Scrape down bowl. Add 3 eggs, one at a time, beating on
high for 20 seconds and scraping down bowl after each
addition. Add 1 tsp. vanilla and beat onmedium for 15
seconds, then beat on high for 2 more minutes. Add the
pumpkin puree, cinnamon, allspice, and cloves, then beat on
medium for 30 seconds. Remove the bowl from the mixer.
Use a rubber spatula to finishmixing the batter until it is
smooth and thoroughly combined. Pour the pumpkin
cheesecake mixture into the prepared cake pan, spreading
evenly.

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