Halloween Party Chocolate Pumpkin Swirl Cheesecake Squares

For Crust:

Preheat oven to 325 degrees. Line the inside of a 13x9 inch baking pan with foil. Combine cookie crumbs and butter in a food processor. Pulse until crust mixture is evenly moistened. Press crumbs into the bottom of the prepared pan. Bake crust 10 minutes. Transfer pan to a rack and cool while preparing filling.

For Filling:

Place semisweet chocolate in the top of a double boiler over simmering water. Melt chocolate and stir until smooth. Remove chocolate from over water and let stand until cooled to room temperature. Beat together cream cheese, sugar and vanilla in a large bowl until smooth. Beat in sour cream. Add eggs one at a time, beating after each addition. Transfer 1 cup of the filling to a small bowl and stir in pumpkin puree. Stir the melted chocolate into the remaining filling. Pour the chocolate filling over the prepared crust. Drop spoonfuls of the pumpkin filling over the chocolate layer. Swirl fillings together with the tip of a knife. Bake cheesecake 40 to 50 minutes until just set. Transfer cheesecake to a rack and cool completely. Cover and refrigerate cheesecake overnight.

For topping:

Remove chilled cheesecake from the pan, using the foil as an aid. Cut cheesecake into squares with a warm knife. Transfer squares to a serving platter. Top each cheesecake square with a dollop of whipped cream and a marshmallow pumpkin candy. Serve immediately.