Ingredients

Crust
1 3/4 cups graham cracker crumbs
1/2 cup sugar
7 tablespoons butter, melted

Pumpkin Cheesecake
3 - 8 oz. packages of cream cheese, softened
3/4 cup brown sugar, packed
3/4 cup sugar
5 large eggs
16 oz. solid pack pumpkin
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 cup heavy cream

Chocolate Mousse
2 cups heavy cream
8 oz. semi-sweet chocolate, chopped
5 egg yolks
1/2 cup sugar
2 tablespoons water

Ganache
1/4 cup heavy cream
4 tablespoons unsalted butter
10 oz. semi-sweet chocolate, chopped

Instructions

Crust

1. Mix graham cracker crumbs and sugar together.
2. Blend in butter
3. Press into bottom of a 9-inch springform pan.
4. Set aside.

Pumpkin Cheesecake

1. Preheat oven to 325 degrees.
2. Beat cream cheese until smooth.
3. Add sugars and blend well, scraping bowl frequently.
4. Add eggs, one at a time. Blend in and scrape the bowl after each addition.
5. Blend in pumpkin and spices.
6. Blend in heavy cream.
7. Mix well.
8. Pour batter into prepared crust.
9. Bake for 1 1/2 hours or until center sets. Chill well.

Chocolate Mousse

1. Whip heavy cream to medium peak and set aside.
2. Melt chocolate over double boiler. Set aside.
3. Whip yolks until pale.
4. Boil sugar and water to 245 degrees (soft ball stage).
5. Pour the hot sugar into the yolks while whipping, and continue whipping to cool.
6. Add 1/4 of the whipped cream to the cooled yolk mixture.
7. Add the chocolate. Fold in the rest of the whipped cream.
8. Pour on the top of the chilled cheesecake and freeze for 24 hours.

Ganache

1. In a small saucepan, bring the cream and butter to a boil.
2. Pour over chocolate. Stir until smooth.
3. Remove sides from springform pan and while cheesecake is frozen, pour ganache over the top and let drizzle down the side.
4. Refrigerate if not served immediately.