Pumpkin-Chocolate Cheesecake Pie - cooking recipe

Ingredients

1 deep dish pie shell
12 ounces cream cheese, softened
1/4 cup sugar
1 egg, lightly beaten
3/4 cup semisweet chocolate, finely chopped
1 (15 ounce) can pumpkin
2/3 cup brown sugar
2 teaspoons pumpkin pie spice
4 eggs, lightly beaten
3/4 cup half-and-half or 3/4 cup light cream
chopped chocolate (optional)

Preparation

Preheat oven to 450 degrees.
Line crust with double thickness of aluminum foil and bake for 8 minutes.
Remove foil and bake for 6 more minutes.
Cool the crust.
Reduce oven temperature to 375 degrees.
In medium mixing bowl combine cream cheese, 1/4 cup sugar and 1 egg; beat on low speed until smooth.
Spread cream cheese mixture in the cooled crust.
Sprinkle with the chopped chocolate.
In a bowl combine pumpkin, brown sugar and spice.
Stir in 4 eggs.
Gradually stir in half and half.
Slowly pour pumpkin mixture onto the chocolate layer.
Cover pie edge with foil so it will not burn.
Bake 60-65 minutes or until a knife inserted near the center comes out clean.
Cool on a wire rack.
Refrigerate within 2 hours.
Top with more chopped chocolate if desired.