Chocolate Pumpkin Cheesecake

This is a great recipe if you feel like switching up the classic pumpkin pie at the Thanksgiving table this year. I used ready made crusts, who has the time for making crusts? I know I don't. This recipe will make 2 pies. I used a chocolate graham crust for one and a shortbread one for the other. Both are delicious!

• 2 packages of 8 oz bar cream cheese
• 1 cup of sugar
• 1 can of solid-pack pumpkin puree
• 3 large eggs
• 3 tablespoons of all-purpose flour
• 1 teaspoon of cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 4 ounces semi sweet chocolate chopped

Preheat oven to 350 degrees.
Place all of the ingredients in a large bowl except the chocolate. Mix with a hand mixer until smooth. Set aside. Melt the chocolate. We don't have a microwave so I melted the chocolate in a saucepan with a small amount of milk. If you know how to melt chocolate in the microwave...go for it! Add 1 cup of pumpkin mixture to the chocolate and combine. Set aside. Pour the pumpkin mixture into ready made crust pie pans. Then pour chocolate mixture on top. Take a knife and gently swirl it through the 2 mixtures but don't over do it. Place in the oven and bake uncovered for 40-50 minutes. Bake until cheesecake is set but jiggles slightly when shaken. Cool in pan. Cover and refrigerate at least 2 hours (and up to 2 days).