12 cinnamon graham crackers (each 5" x 2 1/2") or 1 1/2 c. graham cracker crumbs
1 c. walnuts, chopped
3 tbsp. butter, softened
4 (8 oz.) pkg. cream cheese, softened
1 1/4 c. sugar
1 (16 oz.) can solid pack pumpkin (not pumpkin pie mix)
1 1/2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground ginger
1 tsp. vanilla extract
1/2 tsp. salt
1/8 tsp. ground cloves
4 lg. eggs
1 (1 oz.) sq. semi-sweet chocolate, melted

Early in day or day ahead:

1. In food processor with knife blade attached or in blender at medium speed, blend graham crackers until fine crumbs form.

2. In 9 x 2 1/2 inch springform pan, with hand, mix graham crackers, walnuts and butter. Press mixture onto bottom and up side of pan to within 1 inch from top of pan.

3. Preheat oven to 305 degrees. In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar. With mixer at low speed, beat in pumpkin, cinnamon, nutmeg, ginger, vanilla, salt, cloves and eggs; beat 3 minutes, occasionally scraping bowl with rubber spatula.

4. Remove 1/2 cup pumpkin batter to small bowl. Stir in melted chocolate until blended. Pour remaining pumpkin batter into pan. Spoon dollops of chocolate mixture onto batter. With knife, cut and twist through mixtures to obtain marbled effect.

5. Bake 1 hour. Turn off oven; let cheesecake remain in oven 1 hour longer. Remove cheesecake from oven; cool in pan on wire rack. Cover and refrigerate cheesecake at least 6 hours or until well chilled. Makes 16 servings. Each serving: About 4-5 calories, 29 g fat, 115 mg cholesterol, 350 mg sodium.