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| 1 1/4 Tasse | graham cracker crumbs |
| 2 Esslöffel | sugar granulated |
| 1/4 Tasse | butter or margarine, melted |
| 2 Tasse | Semi-sweet Chocolate mini-morsels, divided. |
| 3 Packung | Cream Cheese, (8 ozs. each) softened |
| 1 Tasse | sugar granulated |
| 1/4 Tasse | Light brown sugar, packed |
| 1 3/4 Tasse | Pumpkin, solid pack (16 0z. can) |
| 4 gross | eggs |
| 1/2 Tasse | Evaporated Milk, undiluted |
| 1/4 Tasse | cornstarch |
| 3/4 Teelöffel | cinnamon |
| 1/8 Teelöffel | nutmeg |
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For Crust: In medium bowl, combine graham cracker crumbs, sugar and butter. Press onto bottom of greased 10-inch springform pan; sprinkle with 1 cup chocolate morsels.
For Cheesecake: In small, heavy saucepan over low heat, melt remaining morsels, stirring constantly until smooth. In large mixer bowl, beat cream cheese, granulated sugar and brown sugar. Beat in pumpkin.
Beat in eggs and evaporated milk. Beat in cornstarch, cinnamon and nutmeg.
Remove 1 cup pumpkin batter; stir into melted chocolate. Pour remainder of pumpkin batter into springform pan. Pour chocolate mixture over top; swirl.
Bake in preheated 325 degree oven for 60 minutes, or until edge of filling is set. Turn oven off; allow cheesecake to stand in oven for 30 minutes, Remove from oven; cool completely. Cover; chill for several hours.
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