Pumpkin Maple Chocolate Cheesecake
Yields 1– 9” (23 cm) cake

30 vanilla wafer cookies, crushed
1/4 cup (60 ml) VE Pure Cocoa
1/4 cup (60 ml) icing sugar
1/4 cup (60 ml) melted butter
3 cups (750 ml) softened cream cheese
1 cup (250 ml) sugar
3 Tbsp (45 ml) all purpose flour
1 - 2 tsp (5 -10 ml) VE Pumpkin Pie Spice
1 cup (250 ml) canned pumpkin
4 eggs
3/4 cup (180 ml) VE Canadian Maple Belgian Chocolate

1. Preheat oven to 350° F (175° C). Combine first four ingredients in large bowl until mixture sticks together. Press onto bottom of 9” (23 cm) spring form pan and approximately 1/2” (1 cm) up the sides.
2. Bake in oven for 8 - 10 minutes and allow to cool completely before using. Increase oven temperature to 400° F (205° C).
3. With a stand or hand mixer, beat together cream cheese, sugar, flour and VE Pumpkin Pie Spice until well blended. Add canned pumpkin, eggs and beat a further 3 - 4 minutes. Fold in VE Canadian Maple Belgian Chocolate.
4. Pour mixture into prepared crust and bake for 10 minutes. Reduce oven temperature to 250° F (120° C) and continue baking for 50 - 60 minutes.
5. Remove from oven and place on wire rack to fully cool before removing sides of spring form pan. Refrigerate for at least 1 hour before serving.

Per serving: Calories 380, Fat 25 g (Saturated 15 g, Trans 0.1 g), Cholesterol 120 mg, Sodium 220 mg, Carbohydrate 33 g (Fibre 1 g, Sugars 21 g), Protein 7 g.