Black Bottomed Chocolate Pumpkin Cheesecake

2 400g pkg cream cheese

1cup yogourt

1 cup sugar

2 tsp vanilla

2eggs

2 tbsp flour

1 cup  pure canned pumpkin

1 orange zested

35g orange flavoured chocolate

1/4 cup cocoa

1/4 tsp each cardamom, cloves, nutmeg, cinnamon, allspice

1tbsp dark rum

2 cups crushed chocolate wafer cookies

1/4cup melted vegetable shortening

In a food processor crush wafer cookies to a fine crumb consistency. Pour in shortening and blend.  Press crumbs into a 9"round springform pan. Line the sides of pan with parchment paper for easy removal. To adhere the parchment, dab some Crisco onto outside of parchment and press onto inside of pan.

Using the same processor tip in cream cheese, sugar, vanilla, flour, yogourt and zest. Blend until no lumps remain.  Add eggs and mix only for a few seconds, (over mixing allows cake to rise and crack when cooling). Scrape down sides.  Pour half of this mixture into another bowl. To this mixture add pumpkin, rum,  and remaining spices, fold  thoroughly using a spatula.

To the remaining mixture in the processor add the chocolate, and cocoa. Blend for a few seconds to mix. Pour into bottom of crust and spread to sides evenly.

Pour pumpkin mixture onto chocolate gently making a top layer and spread evenly, poke out any bubbles.

Wrap the bottom and sides with heavy duty foil and place in a larger baking sheet.  Place pans in oven and fill baking sheet with 1"-2" of boiling water for a Bain Marie. Bake in a preheated oven @ 325F for 1 hr.
Centre will be jiggly, cool for 10min and run a sharp knife around edges to loosen crust to prevent cracking the top.