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Marbled Pumpkin Cheesecake

1 1/4 cups graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup unsalted butter, melted
1 cup miniature chocolate chips

1 cup miniature chocolate chips
24 ounces cream cheese, at room temperature
1 cup granulated sugar
1/4 cup packed brown sugar
16 ounces canned pumpkin
4 eggs
1/2 cup evaporated milk
1/4 cup cornstarch
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Butter 10-inch springform pan. In medium bowl, combine graham
cracker crumbs, 2 tablespoons granulated sugar, and butter. Mix
well. Press on bottom only of pan. Sprinkle evenly with 1 cup
chocolate chips. Set aside.

Preheat oven to 325 deg. In small heavy saucepan melt 1 cup
chocolate chips over low heat, stirring constantly, until smooth.
Set aside. In large mixer bowl, beat cream cheese, 1 cup granulated
sugar, and brown sugar at medium speed of electric mixer until
smooth. Beat in pumpkin. Beat in eggs and evaporated milk until
blended. Sift in cornstarch, cinnamon, and nutmeg. Beat just
until mixed. Stir 1 cup pumpkin mixture into melted chocolate.
Mix well and set aside. Pour remaining pumpkin mixture into crust.
Spoon chocolate mixture on top in small mounds. Swirl with a knife.
Place pan on baking sheet. Bake for 60 minutes until edge of filling
is set (center will still jiggle). Let cheesecake stand in oven
with door closed for 30 minutes. Remove from oven. Cool on rack
to room temperature, about 3 hours. Cover and refrigerate for
several hours before serving.


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