• Heat oven to 350° F. Wrap bottom and side of a 9-inch springform pan with foil.



  • Mix together cookie crumbs, sugar and butter. Press over bottom and partially up side of prepared pan. Refrigerate while making filling.


  • In a large bowl, beat cream cheese until smooth. Beat in sugars, cornstarch and pumpkin pie spice until combined. Beat in pie mix, and eggs one at a time; add vanilla and beat until smooth. Reserve 1/2 cup batter.

  • Microwave chocolate for 30 seconds, stir and microwave another 15 seconds. Stir again and mix into reserved batter; microwave an additional 15 seconds.

  • Pour batter into prepared pan. Dollop heaping tablespoons of the chocolate mixture over top of cake and swirl with a small knife or spatula. Place in roasting pan, adding enough hot water to come halfway up side of foil.

  • Bake at 350° F for 70 to 80 minutes, until just set. Run a knife around edge of pan. Cool in pan on rack. Cover; refrigerate overnight. Remove side of pan to serve.


Check for doneness by gently shaking pan; center of cheesecake should jiggle slightly.

Nutrition Facts

370 calories; 24 g total fat; 115 mg cholesterol; 267 mg sodium. 33 g carbohydrates; 7 g protein;