Pumpkin Marble Cheesecake W/ Chocolate Mousse

Total Time: 2 hrs 35 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 10
• 22 ounces approx. 1 1/2 boxes gingersnap cookies, crumbled
• 1/3-2/3 cup margarine
• 16 ounces cream cheese (softened)
• 3/4 cup sugar
• 1 teaspoon vanilla
• 3 eggs
• 1 cup canned pumpkin
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 4 ounces cream cheese (softened)
• 8 ounces chocolate frosting (1/2 of a tub)
• 8 ounces cool whip
• 5 ounces chocolate bars (optional)

Recipe

• 1 crust:.
• 2 finely chop/grind gingersnap cookies to create crust from the crumbs. 1 1/2 boxes of cookies will make approximately 4 cups of crumbs.
• 3 slowly add margarine to crumbs, while mixing. use more margarine as needed to make crust stick to pan.
• 4 press crust mixture onto spring-form pan, all the way up the sides of pan.
• 5 bake crust at 350 degrees fahrenheit for 10 minutes.
• 6 cake:.
• 7 combine softened cream cheese, 1/2 cup (only) sugar, vanilla.
• 8 mix at medium speed until smooth/well-blended.
• 9 add eggs, one at a time, mixing well after each addition.
• 10 put aside 1 cup of this batter and chill in fridge.
• 11 add remaining 1/4 cup sugar, pumpkin, and spices to remaining batter and mix well.
• 12 chill pumpkin batter in fridge as well (chilling is not necessary, but it helps maintain the layers in the next step).
• 13 alternately layer pumpkin and cream cheese batters over crust.
• 14 cut through the batters with a knife several times for a marble effect.
• 15 bake pie at 350 degrees fahrenheit for 55 minutes.
• 16 loosen cake from sides of pan and cool before removing from pan completely.
• 17 topping:.
• 18 mix softened cream cheese and frosting together until well-blended.
• 19 fold in cool whip.
• 20 put topping on cooled cake; it should reach just under the top of the crust.
• 21 shave/grate chocolate bar and add on top of whipped topping for garnish.
• 22 also, if crust is still too tall, even out crust with knife and garnish topping cake with bits of crust as well.
• 23 keep refridgerated until served.