Pumpkin Cheesecake w/ Brownie Crust

This is a famous Autumn Dessert in our house... I've made it a few times already and it isn't even November.

[Gluten Free and Soy Free]

Ingredients:
2 8oz Cream Cheese- room temperature
1 cup sugar
1-1 1/2 cup canned pumpkin depending on how much you love pumpkin (I LOVE IT)
3 eggs- room temperature
1 teaspoon vanilla
3 tablespoons Flour- I use Coconut Flour and its really good
1 teaspoon pumpkin spice
1/4 teaspoon salt

Crust ingredients:
10 tablespoons butter
1 1/4 cup sugar
3/4 cup cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla
2 eggs
1/2 cup flour - I use Almond flour for the brownies... adds a nice nutty flavor and texture

Directions: Preheat over 350
Brownies-- Small bowl mix together butter, sugar, cocoa powder, salt, vanilla, eggs, and flour. Mix well and scoop into a 9x9 greased cooking pan (I use glass... I just prefer it)

Cheesecake-- beat creamcheese and sugar until smooth about 2 minutes
                       beat in pumpkin, eggs ( 1 at a time) vanilla, flour, spice, and salt.
                       Once well combined pour into pan on top of brownies
                       Place pan onto a cookie sheet and put 2 cups hot water on cookie sheet (this is so the
                        middle of the cheesecake cooks nicely)
                       Bake until cheese cake is set around edges and jiggly slightly... about 45-50 minutes
                       Crack oven and let cheesecake cool. Once touchable cover with plastic wrap and chill
                        in fridge a least 3 hours but I promise you if you chill it 24 or over night it is WAY
                        better.
Enjoy!