2 sheets refrigerated Pillsbury pie crust
1 brownie mix (18 oz.)
1/4 cup oil
1/4 cup water
1 Tablespoon instant coffee
1 package cream cheese (8 oz.)
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
2 Tablespoon flour
3/4 cup pumpkin puree
1/4 cup plain Chobani Greek Yogurt
1 container Cool Whip (8 oz.)
Roll out the refrigerated pie crusts.
Place one sheet in a 10 inch glass pie plate.
Cut small shapes out of the second pie crust with tiny cookie cutters.
Arrange around the top of the pie crust in the pan.
In a mixing bowl, combine the brownie mix, oil, water, coffee, and one egg.
Beat until combined. Carefully spread in the bottom of the pie crust.
Bake for 30 minutes at 350*.
While the brownie layer is baking, in a large bowl mix cream the cream cheese, sugar, yogurt, and vanilla together until smooth.
Add the egg and pumpkin and cream again.
Slowly beat in the cinnamon, nutmeg, allspice and flour.
When the brownie layer is finished, remove from the oven and carefully spread the cheesecake on top of the brownie layer.
Place back in the oven and bake another 20-25 minutes.
Remove from the oven and set on a cooling rack.
Let cool for an hour.
Place in refrigerator and cool completely.
Spread the cool whip on top and sprinkle with cinnamon if desired.