Chocolate Pumpkin Cheesecake

Chocolate Pumpkin Cheesecake 

2 cups Oreo (generic or TJ's brand is fine!) cookie crumbs (grind Oreos in a food processor) 

1/4 cup butter, melted 

3 (8-ounce) packages cream cheese, at room temperature

1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

8 oz semisweet or dark chocolate chips 

1 cup heavy cream 

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs and melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

For ganache: 

Place chocolate in a medium heatproof bowl. Bring cream to a boil in a small saucepan over medium heat. Pour cream over chocolate and whisk until chocolate is melted. Pour ganache over the top of the cheesecake. Refrigerate until ready to serve. adapted from Paula Deen's pumpkin cheesecake 

For the white chocolate pumpkins: 

See this posts.