pumpkin cheesecake

Serves 
6-8
Ingredients 

9 ounces chocolate wafer or Oreos, finely crushed in a food
processor
¼ cup sugar
6 tablespoons butter, melted
1 ½ cups canned pumpkin
½ light brown sugar
3 eggs, lightly beaten
5 ounces evaporated milk
1 teaspoon vanilla
½ cup sugar
1 tablespoon cornstarch
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
Salt
3-8 ounces cream cheese, softened

instructions
1 
Preheat oven to 350°F. Mix chocolate wafer crumbs, sugar, and melted butter. Press mixture firmly onto the bottom of a 9-inch springform pan. Bake until crust is set, about 8-10 minutes. Remove from oven and cool completely.
2 
In a bowl, stir together pumpkin, brown sugar, eggs, evaporated milk, and vanilla. Set aside.
3 
In another large bowl mix the sugar, cornstarch, spices, and salt. Add cream cheese and beat on high until smooth. Take ¼ of the cheese mixture and set aside. With the mixer running at low speed add the pumpkin mixture to the cheese and mix until smooth.
4 
Place the springform pan with prepared crust on a baking sheet. Pour pumpkin mixture into pan. Drop dollops of the reserved cheese mixture over the pumpkin mixture. Use a thin metal spatula or knife to gently pull the cheese dollops through the pumpkin mixture.
5 
Bake at 350 for 50-60 minutes or until center is JUST set. Remove from oven and cool for 30 minutes. Cover and chill preferably overnight or at least 5 hours. Release springform pan to unmold cake a serve on a platter.