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1
Preheat oven to 350.
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2
Line bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides.
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3
Set aside.
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4
CRUST: Blend cookies and sugar in a food processor until finely ground (you should have 1 cup of crumbs); add butter and pulse to combine.
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5
Transfer crumb mixture to prepared pan, and press gently into bottom.
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6
Bake until fragrant and slightly firm, 12 to 15 minutes.
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7
Set aside to cool.
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8
FILLING: Place cream cheese in food processor; blend until smooth.
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9
Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt; process until combined.
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10
Set aside.
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11
Place chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted.
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12
Add 1 cup pumpkin mixture; stir to combine.
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13
Set aside.
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14
Pour remaining pumpkin mixture into prepared pan.
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15
Drop dollops of chocolate mixture onto pumpkin mixture; swirl.
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16
Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes.
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17
Cool in pan.
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18
Cover; chill until firm, at least 2 hours (and up to 2 days).
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19
Using overhang, transfer cake to work surface.
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20
With a knife dipped in water, cut into 16 squares.
