Pumpkin Chocolate Cheesecake Pie

I saw this in my mom's better homes and gardens magazine and i just had to write it down. it sounded so good.

Preheat oven to 450 degrees.

Line crust with double thickness of aluminum foil and bake for 8 minutes.

Remove foil and bake for 6 more minutes.

Cool the crust.

Reduce oven temperature to 375 degrees.

In medium mixing bowl combine cream cheese , 1 / 4 cup sugar and 1 egg.

Beat on low speed until smooth.

Spread cream cheese mixture in the cooled crust.

Sprinkle with the chopped chocolate.

In a bowl combine pumpkin , brown sugar and spice.

Stir in 4 eggs.

Gradually stir in half and half.

Slowly pour pumpkin mixture onto the chocolate layer.

Cover pie edge with foil so it will not burn.

Bake 60-65 minutes or until a knife inserted near the center comes out clean.

Cool on a wire rack.

Refrigerate within 2 hours.

Top with more chopped chocolate if desired.

deep dish pie shell, cream cheese, sugar, egg, semisweet chocolate, pumpkin, brown sugar, pumpkin pie spice, eggs, half-and-half, chocolate