3/4 cup chocolate wafer crumbs
1/3 cup pecans, finely chopped
3 tablespoons margarine or butter, melted
1-1/2 cups canned pumpkin
3 eggs, at room temperature
1-1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup brown sugar, firmly packed
3 packages cream cheese, softened (250 grams each)
1/2 cup granulated sugar
1 tablespoon cornstarch
chocolate, melted
pecans, whole

Crust:
Combine wafer crumbs, chopped pecans, and butter and press
onto the bottom of a 9-inch spring form pan.
Bake at 350F for 10 minutes.

Filling:
Whisk together the pumpkin, eggs, brown sugar, and spices.
Using an electric mixer beat the cream cheese, sugar, and cornstarch.
Blend into the pumpkin mixture. Pour over the crust.
Bake at 50-55 minutes or until the center is just set.
Remove from oven and run a knife around the rim of the pan.
Cool thoroughly. Refrigerate over night.
Drizzle chocolate in a random pattern over cheesecake.
Place whole pecans around sides of cake and in a circle on top.

Yield: 10-12 servings.

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