Pumpkin Cheesecake with Chocolate Topping

Pumpkin Cheesecake with Chocolate Topping

3/4 cup butter
1 17.5 ounce package oatmeal cookie mix
2 8 oz pkg cream cheese, softened
1 3/4 cups sugar
3 eggs
1 15 ounce can pumpkin
1 teaspoon vanilla
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup semisweet chocolate pieces
48 pecan halves, optional

Preheat oven to 350 degrees. Line a 15x10 pan with heavy foil, extending foil
over pan edges. Lightly grease foil and set aside. In a large bowl, use a pastry
blender to cut 1/2 cup butter into cookie mix until mixture resembles coarse
crumbs. Press mixture evenly into prepared pan. Bake 10 minutes or until set. In
a large bowl, combine cream cheese and sugar. Beat with an electric mixer, on
medium speed, until combined. Add eggs, one at a time, beating on low speed
after each addition until just combined. Stir in pumpkin, vanilla, pumpkin pie
spice and salt. Pour pumpkin mixture into hot crust and bake 30-35 minutes, or
until mixture is slightly puffed around edges and just set in center. Cool
completely in pan on a wire rack. In a small microwave safe bowl, combine
chocolate pieces and 1/4 cup butter. Microwave high for 30-60 seconds, or until
softened, then stir until smooth. Drizzle chocolate over cooled pumpkin
cheesecake bars and carefully spread into an even layer. Gently press pecan
halves evenly atop bars. Cover and chill 2 to 24 hours. Using edges of foil,
lift uncut bars from pan. Cut into bars by cutting directly downward with a
large knife.

Number of Servings: 48 bars