---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Dark Chocolate and Pumpkin Cheesecake-Part 2
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
  
            See parts 1 and 3
  
      Preheat oven to 325F. Toast the pecan pieces on a baking
   sheet in pre-heated oven for 6 to 8 minutes.  Remove form
   the oven and allow to cool to room temperature. Lower oven
   temperature to 300 F.  In a food processor fitted with
   metal blade, chop the cookies and the pecans until they are
   crumbs (yield about 2 cups of crumbs), about 20 to 30
   seconds.  Set aside.
      Coat the bottom of a 9“x3 springform pan with 1 tsp.
   melted butter.  Use hands to press 1 cup of crumbs to a
   uniform level and thickness on the butter bottom of pan.
   Set aside.
      To prepare the chocolate cheesecake, heat 1 inch of
   water in the bottom half of a double boiler over
   medium-high heat.  Place the semisweet chocolate and coffee
   in the top half of the double boiler.  Tightly coverthe top
   with film wrap and allow to heat for 6 to 8 minutes.
   Remove from heat and stir until smooth.
       Place 3/4 pound softened cream cheese, 3/4 cup sugar,
   and 1/2 tsp. salt in a bowl of an electric mixer fitted
   with a paddle.  Beat on low for 1 minute and on medium for
   2 minutes.  Scrape down bowl.  Add 3 eggs, oneat a time,
   beating on high for 20 seconds and scraping down the bowl
   after each addition.  Then beat mixture for 1 minute more
   on high.  Add 1 tsp. vanilla and beat on medium for 15
   seconds.  Add the melted chocolate mixture and beat on
   medium for 30 seconds.  Remove bowl from the mixer. Use a
   rubber spatula to finish mixing the batter until it is
   smooth and thoroughly combined.  Pour cheesecake mixture
   into the prepared springform pan, spreading evenly.  Keep
   at room temperature while preparing pumpkin cheesecake
   batter.
       To prepare pumpkin cheesecake, coat the inside of a
   9”x1 1/2 cake pan with 1 tsp. butter.  Line the pan with
   an 8-inch square of parchment paper.  Coat the parchment
   paper with the remaining teaspoon of butter. Set aside
   until needed.
        Place 1 pound of softened cream cheese, 3/4 cup sugar,
   the flour, and 1/2 tsp. salt in the bowl of electric mixer
   fitted with a paddle.  Beat on low for 1 minute and on
   medium for 2 minutes.  Scrape down sides of bowl,then beat
   on medium for 2 more minutes and on high for 3 minutes.
   Scrape down bowl.  Add 3 eggs, one at a  time, beating on
   high for 20 seconds and scraping down bowl after each
   addition.  Add 1 tsp. vanilla and beat onmedium for 15
   seconds, then beat on high for 2 more minutes.  Add the
   pumpkin puree, cinnamon, allspice, and cloves, then beat on
   medium for 30 seconds.  Remove the bowl from the mixer.
   Use a rubber spatula to finishmixing the batter until it is
   smooth and thoroughly combined.  Pour the pumpkin
   cheesecake mixture into the prepared cake pan, spreading
   evenly.
  
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