---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Cheesecakes, Cakes
       Yield: 12 servings
   1 1/4 c  Graham Cracker crumbs
       2 tb Granulated sugar
     1/4 c  Butter or margarine, melted
       2 c  Semi-sweet Chocolate
            -mini-morsels, divided.
       3 pk Cream Cheese, (8 ozs. each)
       1 c  Granulated sugar
     1/4 c  Light brown sugar, packed
   1 3/4 c  Pumpkin, solid pack
            -(16 0z. can)
       4 lg Eggs
     1/2 c  Evaporated Milk, undiluted
     1/4 c  Cornstarch
     3/4 ts Cinnamon
     1/8 ts Nutmeg
   FOR CRUST: In medium bowl, combine graham cracker
   crumbs, sugar and butter. Press onto bottom of greased
   10-inch springform pan; sprinkle with 1 cup chocolate
   FOR CHEESECAKE: In small, heavy saucepan over low
   heat, melt remaining morsels, stirring constantly
   until smooth. In large mixer bowl, beat cream cheese,
   granulated sugar and brown sugar. Beat in pumpkin.
   Beat in eggs and evaporated milk. Beat in cornstarch,
   cinnamon and nutmeg.
    Remove 1 cup pumpkin batter; stir into melted
   chocolate. Pour remainder of pumpkin batter into
   springform pan. Pour chocolate mixture over top; swirl.
    Bake in preheated 325 degree oven for 60 minutes,or
   until edge of filling is set. Turn oven off; allow
   cheesecake to stand in oven for 30 minutes, Remove
   from oven; cool completely. Cover; chill for several