CRUST: Heat oven to 350º F. Combine first three ingredients and press into the bottom of a 9” spring form pan. Bake 10 minutes.
FILLING: Whisk together next six ingredients. In a separate bowl, using an electric mixer, beat cream cheese, sugar and cornstarch. Blend in pumpkin mixture. Pour over the crust and bake 50 – 55 minutes or until centre of cake is just set. Remove from oven and immediately run knife around the ring of the pan. Let cool thoroughly at room temperature. Refrigerate overnight
OPTION: Melt 2 oz. of chocolate and drizzle over top and sides of cake.