Pumpkin Chocolate Swirl Cheesecake - cooking recipe

Ingredients

CHOCOLATE CRUST
1 1/2 cups chocolate graham cracker crumbs
4 tablespoons unsalted butter, melted
CHEESECAKE
4 ounces bittersweet chocolate
2 cups low fat cottage cheese
2 (8 ounce) packages neufchatel cheese, softened
2 cups light brown sugar
3 large eggs
1/3 cup flour
1 (15 ounce) can pumpkin
1 1/2 tablespoons ground ginger
1 1/2 tablespoons cinnamon
2 teaspoons vanilla extract
1 teaspoon nutmeg

Preparation

Preheat oven to 350F degrees.
MAKE CHOCOLATE CRUST: Coat 9 inch springform pan with cooking spray.
In medium bowl, combine graham cracker crumbs and butter. Press into springform pan. Bake 10 minutes.
MAKE CHEESECAKE FILLING: Place chocolate in microwave-safe bowl. Microwave on medium power, stirring every 30 seconds to heat evenly. Set aside.
In food processor, blend cottage cheese until smooth (about 3 minutes). Add Neufchatel cheese, brown sugar, eggs, and flour. Process until smooth. Add pumpkin, ginger, cinnamon, vanilla, and nutmeg. Process 1 minute, or until smooth.
Whisk 1 cup of the cheese batter into the melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter and swirl with a knife.
Bake the cheesecake for 1-1/2 hours, or until the top is firm and the cake begins to pull away from the sides of the pan.
Cool completely on a wire rack. Chill well before unmolding and serving.