Pumpkin Harvest Cheesecake

yum!

3/4 cup chocolate wafer crumbs
1//3 cup finely chopped pecans
3 tbsp butter, melted
1 1/2 cups canned pumpkin
3 eggs at room temperature
1/2 cup firmly packed brown sugar
1 1/2 tsp cinnamon
1/2 tsp each ground ginger and nutmeg
3 pkgs cream cheese, softened
1/2 cup sugar
1 tbsp cornstarch

CRUST:  Heat oven to 350 F.  Combine first three ingredients and press onto bottom of a 9 inch springform pan.  Bake 10 minutes.

FILLING:  Whisk together pumpkin, eggs, brown sugar and spices.  Using electric mixer, beat cream cheese, sugar and cornstarch; blend in pumpkin mixture.  Pour over crust.   Bake 50 to 55 minutes or until centre is just set.  Remove from oven and run knife around rim of pan.  Cool thoroughly at room temperature.  Refrigerate overnight.

**drizzle chocolate over cheesecake for a pretty effect.