Prepare and prebake pie shell per instructions.  Reduce the oven temperature to 350° F.

Using an electric mixer on medium speed, beat the cream cheese in a large bowl, gradually adding 1 cup of the sugar.  Beat in the eggs, one at a time.  Next, blend in the pumpkin, vanilla extract, spices, and salt until the filling is evenly combined.  Pour slightly less than half of the filling into a separate bowl and whisk in room temperature Chalmers Ganache until evenly blended.  Pour the Ganache filling into the pie shell and gently shake the pan to settle the filling.  Bake the pie on the center oven rack for 20 minutes. Then let it cool on a wire rack for 15 minutes.

Carefully ladle the remaining plain pumpkin filling over the Ganache layer and shake the pan to settle the filling.  Return the pie to the oven and bake for about 35 to 40 minutes.  When done, the filling around the edge will have puffed somewhat, but not so much that it develops large cracks.  Place the pie on the cooling rack until the filling levels, about 30 to 45 minutes.

Combine the Mayfield Sour Cream and 2 Tbs. sugar in a small saucepan.  Stir the mixture over very low heat for about 2 minutes, until it is fairly thin and slightly warm.  Carefully pour it over the last layer and tilt the pan to evenly distribute the topping.  Cool pie thoroughly.  Cover cooled pie with loosely tented tinfoil and chill for at least 4 hours before serving.  Garnish with shaved chocolate and freshly whipped Mayfield Heavy Whipping Cream, to taste. 

Yields 8 to 10 servings.