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1
To make the crust:
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2
Preheat the oven to 375F (190C) F and well grease a 8 by 8-inch baking dish with butter.
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3
In a food processor, add the oats and almonds, process until almost finely ground.
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4
Add the flour, sugar, butter and oil, process until well combined and starts to come together.
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5
Transfer the mixture onto the buttered baking dish, and with the back of a spoon, spread and press the crumbly mixture evenly over the bottom until a firm crust forms.
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6
Bake in the oven for 15 to 20 minutes or until the edges start to become brown.
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7
Cool on a wire rack and lower the oven temperature to 325F (160C).
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8
To prepare the layers:
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9
Meanwhile in a large mixing bowl with an electric mixer, beat the cream cheese and sugar until smooth, about 3 minutes.
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10
Add the eggs, beat until smooth.
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11
Beat in the pumpkin puree, pumpkin pie spice, and vanilla extract until well combined and smooth.
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12
Measure 23 cup of cream cheese and pumpkin mixture and set aside.
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13
(I used a wooden spoon to finish these a few steps)
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14
In a saucepan, melt the chocolate chunks and butter over low heat until smooth, stirring often, about 5 minutes.
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15
Pour the 23 cup of mixture into a medium bowl, slowly add the chocolate mixture into the pumpkin mixture, and whisk constantly until all the chocolate mixture is well combined with pumpkin mixture.
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16
Pour the chocolate pumpkin mixture into the baked crust, and bake in the oven for 20 minutes.
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17
Pour the remaining cream cheese - pumpkin mixture over the chocolate layers.
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18
Bake for another 50 minutes to 1 hour until the top layer is set.
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19
Cool on a wire rack for about 40 minutes.
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20
To make the sour cream layer:
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21
Mix sour cream, yogurt and sugar in a bowl until very smooth.
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22
Spread the mixture evenly over the cheesecake.
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23
If it still feels warm, let cool to room temperature.
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24
Then refrigerate for at least 4 hours or overnight.
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25
Cut into 9 squares and top with some grated or shaved chocolate.
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26
Serve and enjoy.
