Double Chocolate-Pumpkin Cheesecake

Heat oven to 350°. Coat an 8-inch spring-form pan with nonstick cooking spray. Have ready a roasting pan larger than the spring-form pan.

Crust: Put crumbs in a small bowl; stir in butter until evenly moistened. Press firmly over bottom of pan. Bake 8-10 minutes until set. Cool on rack. Wrap outside of pan with heavy-duty foil. Reduce oven temperature to 300 degrees.

Filling: Beat cream cheese, sugar and cornstarch on a large bowl with mixer on medium speed until smooth, scraping sides of bowl with spatula. Beat in eggs, 1 at a time, just until blended. Beat in sour cream and vanilla to combine. Divide batter evenly between 3 medium bowls. Stir melted milk chocolate into one bowl; pour into crust in an even layer. Whisk pumpkin and pumpkin pie spice into another bowl. Carefully spoon over chocolate layer to cover, then gently smooth into an even layer with an offset spatula (take care that batters do not run together). Stir semi sweet chocolate into remaining better. Carefully spoon over pumpkin layer; spread carefully as above.

Set spring-form pan in center of roasting pan. Place roasting pan in oven rack and add boiling water to come halfway up the side of the spring-form pan.

Bake 1½ to 1¾ hours until set, but center still jiggles slightly when shaken.

Turn off oven (leave door closed); let cake cool in oven for 1 hour (if cake has not pulled away from from sides of the pan, carefully run a thin knife around the edge of pan to release cake.) Remove foil. Cool cake on pan on wire rack. Cover; refrigerate at least 4 hours or overnight.

Chocolate Glaze: Stir ingredients in a small saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat; cool slightly.

Remove pan sides; place cake on serving plate. Spread glaze over top to edge (some may drip down side of cake). Refrigerate until glaze sets.