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1
For the crust:
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2
Pre-heat the oven to 325 degrees.
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3
Lightly grease a 13x9x2-inch baking pan.
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4
In a large bowl, stir the together the graham cracker crumbs and sugar.
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5
Add the melted butter; mix well.
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6
Press the crumb mixture evenly into the bottom of the prepared pan.
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7
For the filling:
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8
In a large mixing bowl, beat the cream cheese and the 1 3/4 cups sugar with an electric mixer on medium speed until combined.
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9
Add the eggs, one at a time, beating on low speed after each addition until just combined.
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10
Stir in pumpkin, pumpkin pie spice, vanilla, and salt.
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11
Transfer 1 1/4 cups of the filling to another medium bowl.
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12
Set both bowls aside.
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13
In a small saucepan, heat and stir the chocolate and butter over low heat until smooth.
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14
Stir the melted chocolate mixture into the 1 1/4 cups filling.
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15
Carefully spread the chocolate filling over the graham cracker crust and bake for 15 minutes.
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16
Carefully pour the remaining pumpkin filling over the baked chocolate layer, spreading evenly.
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17
Bake for 40-45 minutes more or until mixture is slightly puffed around edges and just set in the center.
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18
Let stand in pan on a wire rack for 30 minutes.
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19
Meanwhile, in a small bowl, stir together the sour cream and 1/4 cup sugar.
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20
Cover; let stand at room temperature while cooling.
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21
Gently spread the sour cream mixture over the partially cooled baked mixture; cool completely.
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22
Cover and chill at least 4 hours.
