Delicious pumpkin chocolate cheesecake

You ask...I provide!
There is ONE thing. This recipe is for a 10 inch pie crust. All I could find in the store was a 9 inch so I had a little cream cheese mix left (Fabulous on bleberry bagels!) and also about a cup and a half of pumpkin pie mixture. If you find a 10 inch pie crust please tell me where.
Okay here it is:
1 deep dish pie crust (10 inch)
12 oz cream cheese, softened (1 and a half pkgs)
1/4 cup sugar
1 egg, lightly beaten
3/4 cup semisweet mini chocolate chips
1 15oz can pumpkin
2/3 cup packed brown sugar
2 tsp pumpkin pie spice
4 eggs, lightly beaten
3/4 cup half-and-half
some additional mini chips to sprinkle on top once cooled

1. Preheat oven to 375
2. In medium bowl combine cream cheese, sugar and 1 egg; beat on low until smooth. Spread mixture in pie shell. Sprinkle with mini chips.
3. In large bowl combine pumpkin, brown sugar, and spice. Stir in the 4 eggs. Gradually stir in the half-and-half. Slowly pour pumpkin mix on chocolate layer. Cover the pie edge with aluminum foil to prevent over browning. (Careful when removing as the crust gets stuck to the foil)
4. Bake 60 to 65 minutes or until knife inserted NEAR the center comes out clean. Cool on wire rack. Cover and refrigerate within 2 hours. Top with additional mini chips just in the center for affect.


Enjoy your Thanksgiving!!