Preheat the oven to 350 degrees.

Line an 8x8 baking pan with parchment paper, with ends of foil extending over sides about 1 inch.

In a medium bowl, stir graham crumbs with candied ginger and butter until evenly moist.

Press over bottom of a prepared pan. Bake in centre of oven until edges are golden, about 10 min. Remove from oven.

Mix egg, pumpkin, sugar and spices in a bowl until well blended.

Beat cream cheese in medium bowl with mixer until light and fluffy.

Add pumpkin mixture and mix just until blended. Pour over crust.

Bake it in the oven for about 25 minutes, or until centre is set.

Remove it from the oven and let it cool completely.

Pour the heavy cream into a small saucepan and put it on medium-low heat for a few minutes.

Keep an eye on the cream — it's not necessary to boil or simmer it.

It just needs to get hot.

Remove from heat and scoop the chocolate into the cream.

Let sit 2-3 minutes, then stir until combined and creamy.

Pour chocolate filling over pumpkin cream cheese filling.

Refrigerate 2 hours or until firm.

Use foil handles to lift cheesecake from pan.

Cut into squares and serve.