Brownie Pumpkin Cheesecake

First a disclaimer: I'm not a big pumpkin pie lover... I actually don't even like pumpkin pie so I was skeptical of this recipe... but it is divine! It's very rich and has just a hint of pumpkin so it's not overwhelming for people who aren't big pumpkin pie lovers... but it has enough pumpkin for those pumpkin pie aficionados! Anyways, enjoy!

Brownie Base:
1(1 lb.) Fudge Brownie Mix (I used a 9x13 Pillsbury box that was a bit bigger)
Water, Oil, and Eggs as called for on mix box (I used 3 eggs for more "cake-like brownies, but I'm sure using 2, as called for on the box would be fine)

Filling:
1 (8 oz.) pkgs. cream cheese, softened
1/2 cup sugar
1/2 cup canned pumpkin
2 eggs
1/2 tsp. vanilla extract
1/2 tsp. pumpkin pie spice
1/2 cup semi-sweet chocolate chips, melted

1. Heat oven to 350. Spray 10" springform pan with cooking spray. Make brownie batter as directed on box for basic recipe; spread in pan. Bake 24-28 minutes.

2. Meanwhile, in a large bowl, beat cream cheese and sugar on medium speed until smooth and creamy. Beat in pumpkin until well blended. On low speed, beat in eggs 1 at a time, just until combined. Stir in vanilla and pumpkin pie spice. Reserve 1/2 cup of filling in small bowl. Pour remaining filling over baked brownie base.

3. Stir melted chocolate into reserved filling. Place chocolate mixture into Ziploc baggie, seal baggie, and cut off 1 corner of the bag. Pipe filling onto cheesecake to make swirls or shapes as desired. The example had piped a jack o' lantern face on the cake... i just dropped mine in globs and then cut a knife through it to give it a marbled effect.

4. Bake 40-45 minutes or until center is almost set. Cool 30 minutes. Run knife around edge of pan to loosen cake. Cool 30 minutes longer. Refrigerate at least 2 hours before serving. Refrigerate leftovers.