Halloween Pumpkin Cheesecake Cutout Bars

For Crust:

Preheat oven to 350 degrees. Stir together chocolate crumbs, gingersnap crumbs and melted butter in a medium bowl until evenly moistened. Press crust mixture evenly into the bottom of a jelly roll pan. Bake crust 10 minutes. Transfer pan to a rack and cool crust completely.

For Filling:

Beat together cream cheese, 3/4 cup sugar and vanilla in a large bowl until well blended. Blend in eggs one at a time, beating after each addition. Transfer 1 cup of the filling to a small bowl. Stir in black food coloring until darkly colored. Transfer black filling to the refrigerator. Beat pumpkin, cinnamon, nutmeg and remaining 1 cup sugar into the remaining filling. Stir in orange food coloring. Pour the pumpkin batter over the cooled crust and spread evenly. Drizzle black tinted filling over and swirl with the tip of a knife. Bake 35 minutes until cheesecake is set in the center. Transfer pan to a rack and cool cheesecake to room temperature. Refrigerate cooled cheesecake 1 hour.

Dip Halloween cookie cutters into hot water and cut shapes out of the cheesecake. Cover and refrigerate until ready to serve.