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1
Chocolate Crust:
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Preheat the oven to 325 F. Wrap the bottom and up the sides on the outside of a 10-inch springform in a double layer of heavy-duty foil.
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In a food processor, combine the sugar and chocolate graham crackers. Slowly stream the melted butter in while pulsing the food processor on button.
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Press the cracker mixture into the bottom of a 10-inch springform pan. You do not need to go up the sides. Bake for 10 minutes, then remove and cool.
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5
Pumpkin Cheesecake Filling:
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Add the cream cheese and the sugar to the bowl of a stand mixer. Beat using medium speed until light and fluffy. Add the eggs, 1 at a time, beating in between additions. Then add the pumpkin puree, whipping cream, vanilla and spices. Beat the mixture just until blended.
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Pour the pumpkin mixture into the prepared crust. Place the prepared springform pan in the center of a large roasting pan. Add enough water to come halfway up sides of pan.
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Transfer the springform pan to the center rack of the oven. Bake the cheesecake at 325 F until the outside of the cheesecake is set but the center is still slightly loose, about 1 hour and 30/45 minutes.
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Turn the oven off, crack the door slightly ajar, then close and allow to cool until the oven has come to room temperature - about an hour.
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Then carefully, remove from the roasting pan and cool on a rack to room temperature. Run a knife around the edges of the pan, cover and refrigerate the cheesecake at least 8 hours or overnight.
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11
For the Chocolate Ganache:
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Place the chopped dark chocolate into a medium mixing bowl. Then, pour the cream into a small saucepan and warm over medium-low heat until bubbles begin to form along the edges and the cream is hot. Do not bring to a boil.
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Pour the hot cream into the bowl with the chopped chocolate and allow to sit while the chocolate melts. Whisk using a small wire whisk to combine until smooth. Pour the ganache over the the cheesecake.
