INGREDIENTS
1 cup
graham cracker crumbs (regular, gluten-free or grain-free as needed)
1 stick
butter, melted and cooled
8 oz
cream cheese, at room temperature
5 oz
mascarpone cheese, at room temperature (substitute more cream cheese here if you prefer)
1/2 cup
granulated sugar (I used coconut sugar, you could use date sugar as well)
1/2 cup
plain yogurt or sour cream
1/2 cup
pumpkin puree
2
large eggs
2 tsp
vanilla extract
1 tsp
cinnamon
1/2 tsp
nutmeg
16 oz
chocolate for melting (refined-sugar free, if necessary)
4 tbsp
coconut oil
more crushed graham crackers, for topping