Marbled Pumpkin Cheesecake (Just to make Thanksgiving a little more gluttonous)

Materials:

• 12 cinnamon graham crackers (each 5"x2.5") or 1-1/2 c. graham cracker crumbs
• 1 c. walnuts
• 3 Tbsp. butter, softened
• 4 -(8 oz.) pkgs. cream cheese, softened
• 1-1/4 c. sugar
• 1-(16 oz.) can solid pack pumpkin (not pumpkin pie mix)
• 1-1/2 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1 tsp. ground ginger
• 1 tsp. vanilla extract
• 1/2 tsp. salt
• 1/8 tsp. ground cloves
• 4 lg. eggs
• 1-(1 oz.) sq. semi-sweet chocolate

Methods:

(Start early in day or day ahead)

1. In a food processor with knife blade attached, or in a blender at medium speed, blend graham crackers until fine crumbs form. 
2. In a 9x2.5" springform pan, with hand, mix graham crackers, walnuts and butter. Press mixture onto bottom and up side of pan to within 1 inch of the top of the pan. 
3. Preheat oven to 305 F. In a large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar.
4. With mixer at low speed, beat in pumpkin, cinnamon, nutmeg, ginger, vanilla, salt, cloves and eggs; beat 3 minutes, occasionally scraping bowl with rubber spatula. 
5. Remove 1/2 cup pumpkin batter to small bowl. Stir in melted chocolate until blended. 
6. Pour remaining pumpkin batter into pan. 
7. Spoon dollops of chocolate mixture onto batter.
8. With knife, cut and twist through mixtures to obtain marbled effect.
9. Bake 1 hour. Turn off oven; let cheesecake remain in oven for 1 hour longer. 
10. Remove cheesecake from oven; cool in pan on wire rack.
11. Cover and refrigerate cheesecake at least 6 hours or until well chilled.
12. Enjoy this low-calorie treat!