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Preheat oven 350 degrees. Crust: ~23 Oreos 4 T butter, melted 1/4 tsp salt Blitz all ingredients in food processor until a fine crumb and starts to clump. Press into 9" pie pan and place in freezer for 10 minutes. Bake for 15 minutes. Remove from oven and cool while preparing filling. Reduce oven temp to 325 degrees. Filling: 12 oz cream cheese, softened 1 large egg, 1 large egg yolk 1 1/2 T flour 1 tsp vanilla 3/4 c sugar 1/2 tsp salt 1/3 csemi-sweet chocolate chips 1 tsp instant espresso 1 T heavy cream 1/3 c pumpkin puree 1/2 tsp cinnamon 1/4 tsp tsp ginger Pinch cloves Process the first 5 ingredients in the food processor until smooth. Divide in two separate bowls. Melt the chocolate, heavy cream and instant espresso in microwave in 20 sec intervals, mix up smooth. Add to first bowl of cream cheese mix, whisk until fully incorporated. Add pumpkin and spices to second bowl of cream cheese mix, stir until smooth. Pour 3/4 of chocolate mix into bottom of prepared pie shell. Pour all of the pumpkin mix on top of chocolate. Dollop the remaining chocolate mix around the top of the pumpkin. Use a knife to lift and swirl the mixes together until design is satisfactory. Bake at 325 degrees for 33-35 minutes until almost fully set. Let cool then refrigerate for 4 hours. Enjoy!

Pumpkin Spice-Mocha Latte Cheesecake Pie

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