---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Dark Chocolate and Pumpkin Cheesecake-Part 3
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
  
            See parts 1 and 2
  
   Recipe by: Marcel Desaulniers.
       Place a 9"x1 1/2 cake pan partially filled with 4 cups
   of hot water on the bottom rack of the 300 F oven (the
   bottom rack should be at least 3 inches below the center
   rack).  Place both cheesecakes on the center rack of the
   oven and bake for 1 hour and 10 minutes, until the internal
   temperature of the cheesecake fillings reaches 170 degrees
   F.  Turn off the oven and allow the cheesecakes to remain
   in the oven for an additional 20 minutes.  Remove form the
   oven and cool at room temperature for 20 minutes.
   Refrigerate the chocolate cheesecake for 1hour, but keep
   pumpkin cheesecake at room temperature (do not remove
   either cake from pan.
      To prepare the ganache, heat the heavy cream, butter,
   and sugar in a 2 1/2-quart saucepan over medium-high heat.
   When hot, stir to dissolve sugar.  Bring the mixture to a
   boil.  Place the chocolate in a stainless steel bowl.  Pour
   the boiling cream over the chocolate and allow to stand for
   5 minutes.  Stir until smooth.  Allow to cool to room
   temperature.
      Pour 1 cup of the semi-sweet chocolate ganache over the
   top of the chilled chocolate cheesecake.  Spread evenly
   over the top of the cake.  Invert the pumpkin cheesecake
   onto the layer of ganache.  Gently press down on the cake
   to set in place.  Wrap the entire springform pan with film
   wrap and refrigerate for 3 hours.
      The cheesecake can now be released from the springform.
   Remove film wrap and wrap a damp, hot towel around the
   sides of the pan (the towel should be large enough to
   completely wrap around and cove the sides of the pan) and
   hold around the pan form 1 minute.  Carefully release and
   remove the springform pan.  Using a cake spatula, smooth
   the sides of the cake with 2 to 3 Tbsps. of the ganache.
   Spread the remaining ganache evenlyacross the top of the
   cake.  press remaining cookie/pecan crumbs into the sides
   of the cake, coating evenly.  Refrigerate for at least 30
   minutes before cutting and serving.
      Heat the blade of the serrated slicer under hot water
   before cutting and run it under hot water after making each
   slice.  (In the notes section of the recipe called The
   Chef’s Touch, Marcel suggests the following:  For an extra
   special touch, decorate the top of the uncut cake with sour
   cream and brown sugar: whisk together in a stainless steel
   bowl 3/4 cup sour cream and 1 Tbsps. light brown sugar.
   Pour the mixture onto the center area of the cake.  Using a
   spatula, spread the sour cream to within 2 inches of the
   outside edge of the top of the cake.  Now for the final
   touch, evenly space 12 pecan halves 1/2 inch from the outer
   edge of the top.  refrigerate for an hour before cutting
   and serving.)  This is complicated and time-intensive, but
   it is really and truly worth the work and can easily be
   done a little at a time over a few days.  This has been my
   special Thanksgiving and Christmas dessert ever since.
  
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