1 C. gingersnap cookie crumbs
3 T. packed brown sugar
1/2 t. ground ginger
3 T. melted butter
2 pkg. (8 oz. each) cream cheese, softened
3/4 C. granulated sugar
1 t. vanilla
1/4 t. each ground cinnamon, ground cloves, ground nutmeg
1/2 C. pumpkin puree (not pie filling)
1/2 C. whipping cream
4 oz. semisweet or bittersweet chocolate, melted
Crust: In a bowl, mix together gingersnap crumbs, brown sugar and ginger. Add butter and mix to blend. Press mixture into the bottom of a 7-inch springform pan coated with nonstick spray. Or use a 7-inch 6-cup souffle pan, lined with greased heavy-duty foil. Place in freezer until ready to use.
Cheesecake: In a food processor (or use a bowl with electric mixer), combine cream cheese with sugar and process until smooth. Add eggs, vanilla and spices and process until incorporated. Add pumpkin and whipping cream and process until smooth.
Pour mixture over crust. Pour chocolate over mixture, then using a knife, swirl to marbleize. Cover dish tightly and completely with foil to prevent leakage.
Place pan in a large (minimum 5-quart) slow cooker stoneware and pour in enough boiling water to come 1 inch up the sides.
Cover and cook on High for 3 to 4 hours or until edges are set and center is slightly jiggly. Remove from slow cooker and chill thoroughly, preferable overnight, before serving. Garnish with chocolate curls.
Serves 8 to 10.