Pumpkin Cheesecake

:: To ensure a smooth and creamy texture, bring the cream cheese and eggs to room temperature first ::

    { Preparation & Cooking Time : 1 hour }
            Difficulty : Easy
           Meal Type : Cheese 
                 Serves : 14 -16

          Ingredients
• 5 tablespoons butter, divided
• 1 1/2 cups finely crushed chocolate garham crackers
• 3 tablespoons finely ground coffee beans
• 3 packages (8 ounces each) Neufchatel or
  Cream Cheese, softened
• 1 cup organic sugar
• 5 large organic eggs
• 2 cups cooked pumpkin puree or 1 can ,
  (16 ounces) solid pack pumpkin
• 2 teaspoons vanilla extract
• 4 ounces semi-sweet chocolate chips  melted
• 4 tablespoons hot strong coffee chocolate-covered coffee beans 
  or chocolate-covered raisins

           Preparation Method
1. For crust: Heat oven to 350 degrees F. Melt 3 tablespoons of the butter; combine with
  crushed grahams and ground coffee. Press into bottom and partially up the sides of a
  9-inch springform pan. Bake 10 minutes.

2. For filling: Use electric beaters at medium speed to cream Neufchatel or cream cheese
  for 3 to 4 minutes. Gradually beat in sugar and continue beating 2 to 3 minutes. Beat in
  eggs one at a time. Beat in pumpkin and vanilla. Add the melted chocolate and vanilla
  and beat until combined.

3. For cheesecake: Pour filling into crust. Bake until instant thermometer inserted in 
  enter reads 160 degrees F, 70 to 75 minutes. Remove from oven and cool completely in
  pan on wire rack. Cover and refrigerate until well chilled, at least 6 hours or up to 3
  days.

4. For glaze: Melt chocolate and remaining 2 tablespoons butter in double boiler, 
  or a bowl set over a pan of boiling water. Now Remove from heat; whisk lightly, 
  then whisk in hot coffee. Cool 10 minutes. Press top of cheesecake to even out the
  surface and "mend" any cracks. Spread chocolate glaze over cheesecake.
     :: Decorate with chocolate-covered coffee beans or raisins Chill to set topping ::

          
             ENJOY