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1
Crust:.
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2
Finely chop/grind Gingersnap cookies to create crust from the crumbs.
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3
1 1/2 boxes of cookies will make approximately 4 cups of crumbs.
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4
Slowly add margarine to crumbs, while mixing.
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5
Use more margarine as needed to make crust stick to pan.
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6
Press crust mixture onto spring-form pan, all the way up the sides of pan.
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7
Bake crust at 350 degrees Fahrenheit for 10 minutes.
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8
Cake:.
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9
Combine softened cream cheese, 1/2 Cup (only) sugar, vanilla.
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10
Mix at medium speed until smooth/well-blended.
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11
Add eggs, one at a time, mixing well after each addition.
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12
Put aside 1 Cup of this batter and chill in fridge.
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13
Add remaining 1/4 Cup sugar, pumpkin, and spices to remaining batter and mix well.
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14
Chill pumpkin batter in fridge as well (Chilling is not necessary, but it helps maintain the layers in the next step).
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15
Alternately layer pumpkin and cream cheese batters over crust.
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16
Cut through the batters with a knife several times for a marble effect.
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17
Bake pie at 350 degrees Fahrenheit for 55 minutes.
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18
Loosen cake from sides of pan and cool before removing from pan completely.
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19
Topping:.
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20
Mix softened cream cheese and frosting together until well-blended.
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21
Fold in cool whip.
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22
Put topping on cooled cake; it should reach just under the top of the crust.
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23
Shave/grate chocolate bar and add on top of whipped topping for garnish.
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24
Also, if crust is still too tall, even out crust with knife and garnish topping cake with bits of crust as well.
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25
Keep refridgerated until served.
