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Directions.
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Preheat oven to 350 degrees.
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Coat a 9x13-inch round springform pan with melted butter.
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Mix pecans and deep dark chocolate cookies together and press 1 cup of the mixture into springform pan.
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For the dark chocolate cheesecake melt semi sweet chocolate in a double boiler.
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Then mix melted chocolate and coffee together and set aside.
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Mix together cream cheese, sugar and salt and add eggs, one at a time, then add vanilla extract.
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Add melted chocolate and pour into springform pan and keep at room temperature.
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For the pumpkin cheesecake, line a 9-inch round cake pan with parchment paper and butter both (pan and paper).
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Mix together the pumpkin puree, cream cheese, sugar flour and eggs, one at a time.
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Add vanilla extract, all spice, cinnamon, and ground cloves.
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Pour into prepared pan.
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Bake both cheesecakes at 350 degrees for 1 hour and 10 minutes.
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Turn off oven and leave cakes in oven for 20 minutes longer.
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Take out and keep at room temperature for 20 minutes.
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Put chocolate cheesecake in the fridge and keep pumpkin cheesecake at room temperature.
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For semi-sweet ganache, bring to a boil: heavy whipping cream, butter and sugar.
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Add chopped chocolate and whisk.
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Pour 1 cup of ganache over chocolate cheesecake and top with pumpkin cheesecake.
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Put in the freezer for 1 hour.
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Take out of freezer and glaze with remaining ganache and pat remaining crust on sides.
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Keep Refrigerated!
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8-10.
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Preparation Time.
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30 minutes.
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Cooking Time.
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2 hours.
