Preheat oven to 350° F. Line a 9” springform pan with aluminum foil, spray with cooking spray and set aside.
Add chocolate wafer cookies to a food processor and process to fine crumbs. Add the Raspberry Chipotle rub, all-purpose flour and salt and pulse to combine. Add the melted butter and pulse to combine.
Press crumbs into the bottom of prepared pan. Freeze 10 minutes.
Place pan on a baking sheet. Bake until the crust is set, about 20-25 minutes. Transfer to a wire rack and cool.
Preheat oven to 300° F. Puree ricotta, cream cheese, sugar, egg yolks, 1 egg, and 1/2 teaspoon salt in a food processor until very smooth. Pour all but 1/2 cup of the ricotta mixture over cooled cookie crust.
To the remaining ricotta filling add the remaining egg, pumpkin puree, brown sugar, cream, pumpkin pie spice and remaining 1/4 teaspoon salt; process until smooth. Spoon or pour gently over the ricotta layer. Use a knife to cut swirls into the 2 fillings in a few places.
Put cake in a baking dish and add hot water to come halfway up the sides. Cover tightly with foil.
Bake 1 hour. Carefully open the foil to release the steam. Reseal and bake an additional 45-60 minutes, releasing steam every 15 minutes or so. The center should jiggle slightly and the edges will be set. Carefully remove the outer ring/foil and chill for at least 6-8 hours, or overnight. Serve chilled.