pumpkin cheesecake


9 ounces chocolate wafer or Oreos, finely crushed in a food
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
3-8 ounces cream cheese, softened

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.
In a bowl, stir together pumpkin, brown sugar, eggs, evaporated milk, and vanilla. Set aside.
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.
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.
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.