A Slice of Pure Decadence! Hey there, Jason Griffith here! There’s something truly special about a homemade cheesecake. It’s ...

This time around, introduce white chocolate to the mix for a slightly different take on your pumpkin pie -- one that's elegant and indulgent yet still as enjoyable as ever.

Add melted white chocolate, and beat on medium speed until combined, about 30 seconds. Scrape down the sides of the bowl, and stir with a silicone spatula. Fold in whipped cream until just combined.

For the milk chocolate filling, prepare in the same way as the white chocolate filling then pour it over the white chocolate filling. Smooth the surface and refrigerate for 1 hour until set.

Using a spray bottle filled with water, mist mounds, and place in preheated oven. Immediately reduce oven temperature to 350°F, and bake until golden brown and puffed, 35 to 40 minutes.