Double Layer Pumpkin Chocolate Cheesecake

A new spin on two classics!

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 2 (8 ounce) packages fat free cream cheese, softened
• 1⁄2 cup sugar substitute
• 1⁄4 cup  unsweetened cocoa powder
• 1⁄2 teaspoon vanilla
• 2  eggs
• 1⁄2 cup canned pumpkin
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon nutmeg
• 1⁄3 cup graham cracker crumbs

Directions

1. Preheat oven to 325ºF.
2. Beat cream cheese, sugar substitute and vanilla in large bowl with electric mixer until well incorporated.
3. Add eggs, mixing on low speed after each addition just until well-blended. Remove 1 cup of the batter and place in bowl.
4. Carefully stir in pumpkin and spices.
5. Spray a 9-inch pie plate with cooking spray and sprinkle the bottom with the graham cracker crumbs.
6. Add the cocoa powder to the plain batter.
7. Pour the chocolate batter into crust and then top with pumpkin batter.
8. Bake for 40 minute or until center is almost set.
9. Cool completely and refrigerate at least 3 hours.