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Pumpkin Swirl Cheescake.....

Makes 12 servings

1 and a half cups of chocolate wafer crumbs
1/4 cup granulated sugar
5 Tbs. butter, melted
2 pcks of cream cheese softened, 8 oz each
3/4 cup brown sugar, packed
2 Tbs. cornstarch
3 large eggs, lightly beaten
1 cup sour cream
1 tsp. vanilla extract
1 can (15oz) pumpkin puree
2 tsp. pumpkin pie spice
1/2 cup caramel sauce

Heat oven to 325. Mix first 3 ingredients. Press into 9 inch springform pan; bake 10 min. Cool. Beat next 3 ingredients 2 min. Add next 3 ingredients; beat 2 min more. In separate bowl, combine 1 cup mixture with puree and spice. Pour 1/2 cream cheese batter into pan. Using spoon, drop in 1/2 pumpkin batter; swirl with knife. Repeat with remaining batter. Place pan in roasting pan. Add enough water to come halfway up the cake pan. Bake 1 hr. Turn off oven; let stand in oven 1 hr more. Chill 1 hr. Heat sauce; pour over cake. Top with chocolate shards if desired. Total time to make 3 hrs, 30 mins.

Chocolate Shards
Melt 8 oz. of chocolate. Spread on parchment lind baking sheet. Chill 30 min. Melt 1/4 cup white chocolate; drizzle on top. Chill until firm. Cut.

Enjoy. Mom made it and it was yummy.....I like when she does test trials and I am the sampler.

Laura that sounds so good.
Going to have to try it

Let me know if you do.....it's really delicious!!! And it really isn't too hard to make.....it's better than buying one....then you don't know how fresh they are, and you can end up spending a lot on a cheesecake.