1. Combine cookie crumbs and 3 tbsp. melted butter or margarine. Press onto bottom of 9-inch springform pan.
2. Whisk together the pumpkin, eggs, brown sugar, ground cinnamon and ground ginger and nutmeg.
3. Beat the softened cream cheese, sugar and cornstarch in large bowl; blend in pumpkin mixture. Pour over crust. Bake at 350°F (180 C) for 50 to 55 minutes or until center is just set. Remove from oven, cool 5 miutes and run knife around rim of pan. Cool completely at room temperature. Refrigerate overnight.
4. Remove side of pan. Melt the 2 ounces of semi-sweet chocolate and drizzle in random pattern over cheesecake. Place whole pecans around side and in circle on top of cheesecake.
Makes 12 servings.
For easy drizzling, pour melted chocolate into small plastic bag. Poke a small hole in bottom of bag and squeeze out chocolate.
Source: Kraft Foods Canada
Date: November 22, 2004