Pumpkin Chocolate Cheesecake Bars

Directions:

1. Lightly grease a 13x9x2 inch baking pan; set aside. For crust, in a large bowl mix crumbs and sugar. Add melted butter, mix thoroughly. Press evenly in bottom of prepared pan; set aside.

2. Preheat oven to 325 degrees. For filing, in a large bowl, beat together cream cheese and the 1 3/4 cups sugar. Add the eggs, one at a time, beating at low speed after each addition just combined. Stir in the fresh or canned pureed pumpkin, spice, vanilla, and salt. Pour 1 1/4 cups of the filing into a medium bowl. Set both bowls of filing aside.

In a small saucepan over very low heat melt the chocolate and the butter, stirring frequently until smooth. Stir melted chocolate into the 1 1/4 cups of reserved filing. Carefully spread chocolate mixture evenly over crust. Bake 15 minutes. Remove from oven. Slowly and carefully pour remaining pumpkin filing over baked chocolate layer spreding evenly.

Bake 40-45 minutes or until mixture is slightly puffed around edges and just set in center. Remove from oven; cool 30 minutes. Meanwhile, combine sour cream and 1/4 cup of sugar. Cover, let stand at room temparature while pan cools.

Gently spread the sour cream layer over bars. Cool. Refrigerate for several hours or overnight before cutting. Sprinkle lightly with fresh grated nutmeg just before serving. To serve loosen the edges by moving around the pan with a knife. Makes 24 servings. Keep any remaining bars refrigerated.