White Chocolate Pumpkin Cheesecake

Directions

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
• Press cookie crumbs onto the bottom of prepared pan; set aside. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate.
• In a small bowl, combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
• Bake at 325° for 50-55 minutes or until center is almost set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with chocolate curls and/or crushed cookies if desired.