Pumpkin-Chocolate Swirl Cheesecake

Source: Vegetarian Times

Crust:
½ cup whole wheat graham cracker crumbs
¼ cup wheat germ
½ cup whole wheat flour
½ stick butter, melted
1 egg, beaten

Filling:
2 oz. bittersweet chocolate
1 cup cottage cheese
8 oz. cream cheese, softened
1 cup light brown sugar
2 medium eggs
1/6 cup flour
¾ TB ginger
¾ TB cinnamon
1 tsp vanilla
7.5 oz canned pumpkin
½ tsp nutmeg

1. Make crust: Preheat oven to 400. Mix all ingredients thoroughly. Press into bottom & sides of 9-inch pie dish. Bake about 5 minutes & remove from oven.
2. Adjust oven to 350. Make filling: put cottage cheese in large bowl & beat with an electric mixer (or food processor) until smooth; add cream cheese, sugar, eggs & flour—beat until smooth; add pumpkin, ginger, cinnamon, vanilla, & nutmeg—beat until smooth
3. Melt chocolate; whisk in 1 cup of cream cheese batter; pour remaining batter into crust; spoon dollops of chocolate mixture onto the batter & swirl with a knife
4. Bake cheesecake 1½ hours or until top is firm; cool completely & chill before serving