Categories: Chocolate, Desserts, Cheesecakes 
      Yield: 12 servings 
  
------------------------CHOCOLATE PECAN COOKIE CRUST------------------------ 
      1 c  Pecan pieces 
      6    Deep dark chocolate fudge 
           -cookies* 
      1 ts Unsalted butter, melted 
 
----------------------------CHOCOLATE CHEESECAKE---------------------------- 
      8 oz Semisweet chocolate, broken 
           -into 1/2-oz pieces 
    1/4 c  Brewed coffee 
    3/4 lb Cream cheese, softened 
    3/4 c  Granulated sugar 
    1/2 ts Salt 
      3    Eggs 
      1 ts Pure vanilla extract 
 
-----------------------------PUMPKIN CHEESECAKE----------------------------- 
      2 ts Unsalted butter, melted 
      1 lb Cream cheese, softened 
    3/4 c  Granulated sugar 
      2 tb All-purpose flower 
    1/2 ts Salt 
      3    Eggs 
      1 ts Pure vanilla extract 
      1 c  Pumpkin,puree 
    1/4 ts Ground cinnamon 
    1/4 ts Ground allspice 
    1/8 ts Ground cloves 
 
------------------------SEMISWEET CHOCOLATE GANACHE------------------------ 
  
  Preheat the oven to 325 degrees Fahrenheit. Toast the pecan pieces on a 
  baking sheet in the preheated oven for 6-8 minutes. Remove from the oven 
  and allow to cool to room temperature. Lower the oven temperature ot 300 
  degrees Fahrenheit.  In a food processor fitted with a metal blade, chop 
  the cookies and the pecans until they are in crumbs (to yeild 2 cups) about 
  20-30 seconds. Set aside until needed. 
      Coat the bottom of a 9-by 3-inch springform pan with 1 tsp melted 
  butter.  Use your hands to press l cup of crumbs to a uniform and level 
  thickness on the buttered bottom of the pan.  Set aside. 
       To prepare the chocolate cheesecake, heat l inch of water in the 
  bottom half of a double boiler over medium-high heat.  Place the semi-sweet 
  chocolate and coffee in the top half of the double boiler (see page 139). 
  Tightly cover the top with film wrap and allow to heat for 6 to 8 minutes. 
  Remove from the heat and stir until smooth. 
       Place 3/4 pound softened cream cheese, 3/4 cup sugar, and 1/2 tsp salt 
  in the bowl of an electric mixer fitted with a paddle. Beat on low for l 
  minute and on medium for 2 minutes. Scrape down the sides of the bowl, then 
  beat on medium for 2 more minutes and on high for 2 minutes.  Scrape down 
  the bowl.  Add 3 eggs , one at a time, beating on high for 20 seconds and 
  scraping down the bowl after each addition.  Then beat the mixture for 1 
  minute more on high.  Add l teaspoon vanilla extract and beat on medium for 
  l5 seconds.  Add the melted chocolate mixture, then beat on medium for 30 
  seconds.  Remove the bowl from the mixer.  Use a rubber spatula to finish 
  mixing the batter until it is smooth and thoroughly combined.  Pour the 
  cheese cake mixture into the prepared springform pan, spreading evenly. 
  Keep at room temperature while preparing the pumpkin cheesecake batter. 
       To prepare the pumpkin cheesecake, coat the inside of a 9-by 1 1/2 
  inch cake pan with l tsp butter.  Line the pan with an 8 inch square of 
  parchment paper.  Coat the parchment paper with the remaining tsp butter. 
  Set aside until needed. 
       Place l pound softened cream cheese, 3/4 cup sugar, the flour, and 1/2 
  tsp salt in the bowl of an electric mixer fitted with a paddle .  Beat on 
  low for l minute and on medium for 2 minutes.  Scrape down the sides of the 
  bowl, then beat on medium for 2 more minutes and on high for 3 minutes. 
  Scrape down the bowl. Add 3 eggs one at a time, beating on high for 20 
  seconds and scraping down the bowl after each addition.  Add l tsp vanilla 
  extract and beat on medium for l5 seconds, then beat for 2 more minutes on 
  high.  Add the pumpkin puree, cinnamon, allspice and cloves, then beat on 
  medium for 30 seconds.  Remove the bowl for the mixer.  Use a rubber 
  spatula to finish mixing the batter until it is smooth and thoroughly 
  combined.Pour the pumpkin cheesecake mixture into the prepared cake pan, 
  spreading evenly. 
       Place a 9 by 1 1/2 inch cake pan partially filled with 4 cups of hot 
  water on the bottom rack of the 300 degree oven (the bottom rack should be 
  at least 3 inches below the center rack).  Place both cheesecakes on the 
  center rack of the oven and bake for l hour and l0 minutes, until the 
  internal temperature of the cheesecake fillings reaches l70 degrees. Turn 
  off the oven and allow the cheesecakes to remain in the oven for an 
  additional 20 minutes.  Remove from the oven and cool at room temperature 
  for 20 minutes.  Refrigerate the chocolate cheescake for l hour, but keep 
  the pumpkin cheesecake at room temperature (do not remove either cake from 
  the pan). 
       Pour l cup of Semisweet Chocolate Ganache over the top of the chilled 
  chocolate cheesecake. Spread the ganache evenly over the top of the cake. 
  Invert the pumpkin cheesecake onto the layer of ganache. Gently press down 
  on the cake to set in place.  Wrap the entire springform pan with film wrap 
  and refrigerate for 3 hours to set. 
       The cheesecake can now be released from the spring form pan.  Remove 
  the film wrap and wrap a damp, hot towel around the sides of the pan (the 
  towel should be large enough to completely wrap around and cover the sides 
  of the pan) and hold around the pan for abo*ut l min.  Carefully relase and 
  remove the springform pan.  Using a cake spatula, smooth the sides of the 
  cake with 2 to 3 tablespoons ganache.  Spread the remaining amount of 
  ganache evenly across the top of the cake.  Press the remaining 
  cookie/pecan crumbs into the sides of the cake, coating evenly. Refrigerate 
  for at least 30 minute before cutting and serving. 
      Heat the blade of the serrated slicer under hot water before cutting, 
  and run it under hot water after making each slice.  Place a piece of 
  cheesecake in the center of each plate and serve. *Separate Recipe "Death 
  By Chocolate" Kenan Books, Inc 15 West 26th Street New York By Marcel 
  Desaulniers From Rizzoli International Publication, Inc. Posted by Ken 
  Strei