Pumpkin Chocolate Cheesecake With Chocolate Mousse And Ganache

For Graham Cracker Crust: Mix graham cracker crumbs and sugar together. Blend in melted butter. Press into a 9-inch springform pan. Set aside.

For Pumpkin Cheesecake: Preheat oven to 325 degrees F.

Beat cream cheese until smooth. Add sugars and blend. Scrape bowl with a plastic spatula to avoid lumps.

Add eggs, one at a time, blending in and scrape the bowl after each addition. Blend in pumpkin and spices. Blend in heavy cream.

Pour mixture into prepared crust. Bake for 1 1/2 hours or until center just sets. Cool. Chill.

For Chocolate Mousse: Whip heavy cream to medium peak. Set aside.

Melt chocolate over double boiler. Set aside.

Whip yolks until pale. Boil sugar and water to 245 degrees F (If you do not have a candy thermometer, use a teaspoon to spoon out some of the syrup and drop it into ice water. A soft ball of sugar should form in the ice water).

Pour the hot sugar into the yolks while whipping and continue whipping to cool. Add 1/4 of the whipped cream to the cooled yolk mixture. Add the chocolate. Fold in the rest of the whipped cream.

Pour on top of the pumpkin cheesecake and freeze for 24 hours.

For Ganache: In a small sauce pot, bring the cream and butter to a boil. Pour over chopped chocolate, and stir until smooth.

To Serve: Unmold the cheesecake and, while it is frozen, pour ganache over the top and let drizzle down the side. Refrigerate until serving time.