Pumpkin Chocolate Cheesecake Bars

Graham Cracker Crust: 1 1/4 cups graham cracker crumbs 1/4 cup sugar 1/3 cup butter, melted Filling: 2 8oz pkgs cream cheese softened 1 3/4 cups sugar 3 large eggs 1 cup cooked and pureed fresh pumpkin or canned pumpkin 1/2 tsp pumpkin pie spice 1/2 tsp vanilla 1/4 tsp salt 6 oz semisweet chocolate, cut up 2 Tbsp. butter 1 1/4 cups dairy sour cream 1/4 cup sugar Grated fresh nutmeg

Instructions: Lightly grease a 13x9x2 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 F. For filling: 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 until just combined. Stir in the pumpkin, spice, vanilla, and salt. Pour 1 1/4 cup of the filling into a medium bowl. Set both bowls aside. 3. 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 cup reserved filling. Carefully spread chocolate mixture evenly over crust. Bake 15 minutes. Remove from oven. Slowly and carefully pour remaining pumpkin filling over baked chocolate layer; spreading evenly. 4. Bake for 40-45 minutes or until mixture is slightly puffed around edges and just set in the center. Remove from oven; cool 30 minutes. Combine sour cream and 1/4 cup sugar. Cover; let stand at room temperature until pan cools. 5. Gently spread the sour cream layer over bars. Refrigerate for several hours or overnight before cutting. Sprinkle lightly with freshly grated nutmeg just before serving. Keep refrigerated. -Julie Snelders