Pumpkin Chocolate Cheesecake Bars

This is one of my favorite desserts ever, and it's what I'm bringing to Thanksgiving dinner this year!

Pumpkin Chocolate Cheesecake Bars

Graham Cracker crust:

1/4 cup sugar

1/3 cup butter, melted

1 1/4 cups (one wax envelope) graham cracker crumbs

Filling:

2 8oz packages cream cheese, softened

1 3/4 cups sugar

3 large eggs

1 cup canned pumpkin

1/2 tsp pumpkin pie spice

1 1/4 cups sour cream

1/2 tsp vanilla

1/4 tsp salt

6 oz semi-sweet chocolate, chopped

2 Tbls butter

1/4 cup sugar

grated nutmeg

1) Lightly grease a 13by9 inch baking pan and set aside.  In a large bowl, mix graham cracker crumbs and sugar.  Add melted butter and mix thoroughly.  Press evenly in bottom of pan and set aside.

2) Preheat oven to 325.  In a large bowl beat together cream cheese and the 1 3/4 cups sugar.  Add the eggs, beating at low speed.  Stir in pumpkin, spice, vanilla and salt.  Pour 1 1/4 cups of the filling mixture into a medium bowl.  Set both bowls aside.

3) In a small saucepan over very low heat, melt the chocolate and the butter, stirring until smooth.  Stir into the 1 1/4 cups reserved filling and spread over crust.  Bake for 15 minutes.  Remove from oven.  Slowly pour remaining filling over chocolate.

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

5) Gently spread sour cream layer over bars.  Cool.  Refrigerate for several hours or overnight before cutting.  Sprinkle lightly with nutmeg just before serving.