DARK CHOCOLATE MARBLED PUMPKIN CHEESECAKE ON A BROWNIE CRUST

Steps:

• Make the crust: Heat oven to 325*F. Lightly butter a 9" springform pan.
• In a medium saucepan, melt the butter with the chocolate over low heat, stirring constantly, until melted and smooth.
• Remove pan from heat and cool slightly; stir in the sugar and egg until blended.
• In a small bowl, whisk the flour, baking powder, and salt; add to the chocolate mixture and mix until combined.
• Spread batter in the prepared pan and smooth top with a spatula; bake 10 minutes, or until risen and dry to the touch. Let cool completely.
• Wrap the outside of the springform pan in a large sheet of foil. Leave the oven on.
• Make the cheesecake: Melt the chocolate, stirring, until smooth; set aside.
• In a large bowl, using an electric mixer on medium speed, beat the cream cheese until smooth.
• Add sugar and beat until light and fluffy.
• Add the eggs, 1 at a time, beating well after each addition; blend in the cornstarch and vanilla.
• Add 1 cup of the cheesecake batter to the melted chocolate; stir until well blended.
• Beat the pumpkin, cinnamon, nugmeg, and cloves into the remaining batter.
• Pour 3/4 of the pumpkin batter over the crust.
• Pour the chocolate batter over the pumpkin batter. (If the chocolate batter is too thick to pour easily, heat in the microwave for 10 seconds.).
• Spoon the remaining pumpkin batter over the chocolate batter; use a table knife to make a few decorative swirls. Do not overswirl.
• Set the pan in a medium roasting pan; add enough hot water to the roasting pan to reach halfway up the sides of the springform.
• Bake the cheesecake in the water bath in the center of the oven for 90 minutes, or until firm around the edges but slightly jiggly in the center.
• Turn the oven off, prop the door open a few inches, and let the cake stand in the water bath for 1 hour, or until completely set.
• Remove cake from the water bath and refrigerate at least 4 hours. Remove the foil and sides of springform; transfer cake to a platter, cut and serve.
• If desired, serve with a drizzle of caramel, or a mocha fudge sauce.