See parts 1 and 3
     Preheat oven to 325F. Toast the pecan pieces on a baking
  sheet in pre-heated oven for 6 to 8 minutes.  Remove form
  the oven and allow to cool to room temperature. Lower oven
  temperature to 300 F.  In a food processor fitted with
  metal blade, chop the cookies and the pecans until they are
  crumbs (yield about 2 cups of crumbs), about 20 to 30
  seconds.  Set aside.
     Coat the bottom of a 9"x3" springform pan with 1 tsp.
  melted butter.  Use hands to press 1 cup of crumbs to a
  uniform level and thickness on the butter bottom of pan.
  Set aside.
     To prepare the chocolate cheesecake, heat 1 inch of
  water in the bottom half of a double boiler over
  medium-high heat.  Place the semisweet chocolate and coffee
  in the top half of the double boiler.  Tightly coverthe top
  with film wrap and allow to heat for 6 to 8 minutes.
  Remove from heat and stir until smooth.
      Place 3/4 pound softened cream cheese, 3/4 cup sugar,
  and 1/2 tsp. salt in a bowl of an electric mixer fitted
  with a paddle.  Beat on low for 1 minute and on medium for
  2 minutes.  Scrape down bowl.  Add 3 eggs, oneat a time,
  beating on high for 20 seconds and scraping down the bowl
  after each addition.  Then beat mixture for 1 minute more
  on high.  Add 1 tsp. vanilla and beat on medium for 15
  seconds.  Add the melted chocolate mixture and beat on
  medium for 30 seconds.  Remove bowl from the mixer. Use a
  rubber spatula to finish mixing the batter until it is
  smooth and thoroughly combined.  Pour cheesecake mixture
  into the prepared springform pan, spreading evenly.  Keep
  at room temperature while preparing pumpkin cheesecake
  batter.
      To prepare pumpkin cheesecake, coat the inside of a
  9"x1 1/2" cake pan with 1 tsp. butter.  Line the pan with
  an 8-inch square of parchment paper.  Coat the parchment
  paper with the remaining teaspoon of butter. Set aside
  until needed.
       Place 1 pound of softened cream cheese, 3/4 cup sugar,
  the flour, and 1/2 tsp. salt in the bowl of electric mixer
  fitted with a paddle.  Beat on low for 1 minute and on
  medium for 2 minutes.  Scrape down sides of bowl,then beat
  on medium for 2 more minutes and on high for 3 minutes.
  Scrape down bowl.  Add 3 eggs, one at a  time, beating on
  high for 20 seconds and scraping down bowl after each
  addition.  Add 1 tsp. vanilla and beat onmedium for 15
  seconds, then beat on high for 2 more minutes.  Add the
  pumpkin puree, cinnamon, allspice, and cloves, then beat on
  medium for 30 seconds.  Remove the bowl from the mixer.
  Use a rubber spatula to finishmixing the batter until it is
  smooth and thoroughly combined.  Pour the pumpkin
  cheesecake mixture into the prepared cake pan, spreading
  evenly.
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