Directions

• Preheat oven to 350°F with a rack in center. Assemble a 9-by-3-inch springform pan with raised side of bottom part facing up. Grease the pan with non-stick cooking spray and then wrap the outside lower half with heavy duty aluminum foil, pressing tightly around the bottom edges to seal. Place the springform pan on a large rimmed baking sheet.

• For the Crust: Split open each Oreo and scrape out the white cream in the middle so you only use the chocolate cookie. In a food processor, grind the cookies until fine. You will have about 2 cups of crushed cookies, or 228 grams of crumbs*. Add melted butter, powdered sugar, and salt and pulse until combined. Press evenly into bottom and 2 inches up sides of the springform pan.  Use a small spoon to press along the inner bottom curve (where the sides meet the bottom) to form a rounded crust. This helps hold the crust together when you slice the cheesecake.

• Bake until fragrant and firm, about 12 minutes. Let cool on a wire rack while you prepare the filling. Reduce oven temperature to 325°F.

• For the Filling: In a large bowl of a mixer fitted with a paddle beater, beat the cream cheese and sugar on medium speed until smooth and no lumps remain. Add flour and beat to combine. Using a rubber spatula, scrape down the sides of the bowl. Add vanilla and salt and beat to combine. In a separate bowl, whisk the eggs to incorporate the whites with the yolks, but do not beat. With the mixer on the lowest speed, add the eggs, stirring only to fully incorporate but do not beat.*

• Remove 1 cup of the batter to a medium bowl. Remove the lid from a jar of Sunday Night Chocolate Sauce and heat in the jar in the microwave for 30 seconds on high (no longer!) Pour the warm sauce into the reserved 1 cup of batter (using a rubber spatula to remove any sauce clinging to the jar) and stir until incorporated. Set aside.

• Add the pumpkin puree, cinnamon, ginger, nutmeg, and cloves to the remaining batter in the mixing bowl. Stir to combine but do not overbeat at this stage because the eggs have been added.*

• Pour ¾ of the pumpkin filling into the pre-baked chocolate crust. Using a spoon, dollop the chocolate batter over the filling and smooth the top with a table knife. Using another spoon, dollop the remaining pumpkin batter over the top and smooth with a knife. Using that same knife, gently make large swirls in the top layers, creating a pattern so you can see some of the chocolate in the top. Don’t over swirl. (This process works best by using a small offset spatula, but a plain table knife will also work.)

• Reminder: the oven should now be at 325°F. Keep the springform pan on the baking sheet and place in oven.** Bake until the cheesecake is slightly puffed around edges and just a tiny bit wobbly in center, about 1 hour.*** It will continue to firm up the middle as it sits in its pan.

• Transfer springform pan to wire rack and allow to cool for 30 minutes. Remove foil and run a paring knife around edges but keep the cheesecake in its pan. Allow to cool completely on rack, about 4 hours. Transfer the pan to refrigerator and cover the top loosely, being careful to not allow the cover to touch the top of the cheesecake. A large flat plate that extends over the outside edges of the pan works well. Chill at least 8 hours and up to 3 days.

• Keep refrigerated until ready to serve. Remove the springform pan ring from the cheesecake. Carefully transfer the cheesecake to a platter, cut into wedges and serve with additional Sunday Night Chocolate Sauce if desired.