CHEESECAKE

1. Heat oven to 350°F.  Line 8×8 or 9×9-inch pan with aluminum foil allowing tab to extend over two opposing sides; set aside.
2. Place Oreos in a large zip lock bag.  Using a rolling pin, crush Oreos until fine crumbs result.  A food processor may be used in replace of the rolling pin-method.
3. In a medium bowl, mix Oreos, pecans and butter.  Press onto bottom of pan.
4. In a large bowl, beat cream cheese until smooth.  Add pumpkin, sugar, spice, vanilla and eggs and beat on low speed until well combined.
5. Pour over crust.  Bake for  40 – 50 minutes until center is set.
6. Cool completely over counter.  Cover with plastic wrap and refrigerate for 4 hours or until ready to serve.

GARNISH

1. In a chilled medium bowl, beat heavy cream and vanilla until still peaks form.  Place a dollop of cream onto each square.
2. In a small bowl, melt chocolate in microwave at 30 second intervals until completely melted.  Stir after each 30 second interval to prevent scalding.
3. Thinly spread melted chocolate over back of a large pan.  Refrigerate 5 – 7 minutes. Remove and set aside for 5 minutes.
4. Using a sharp spatula, scrape away from you and against the chocolate at a 30° to 45° angle. Curls should form.  Place a chocolate curl and pecan on top of each dollop.  ENJOY!