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Chocolate Chip Pumpkin Cheesecake


1 cup vanilla wafer crumbs (about 30 wafers)
1/4 cup cocoa
1/4 cup powdered sugar
1/4 cup (1/2 stick) butter or margarine, melted
3 packages (8 oz. each) cream cheese, softened
1 cup granulated sugar
3 tablespoons flour
1 teaspoon ground pumpkin pie spice
1 cup canned pumpkin
4 eggs
1 1/2 cups mini chocolate chips
Semi-Sweet Chocolate leaves (optional)

Heat oven to 350 F. In medium bowl, combine crumbs, cocoa and powdered sugar; stir in butter. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly. increase oven temperature to 400 F. In large mixer bowl, beat cream cheese, granulated sugar; flour and pumpkin pie spice until well blended. Add pumpkin and eggs; beat until well blended. Stir in small chocolate chips; pour into prepared Crust. Bake 10 minutes. Reduce oven temperature to 250 F; continue baking 50 minutes. Remove from oven to cooling rack; loosen cake from rim of pan. Cool completely; remove rim. Refrigerate. Garnish with chocolate leaves, if desired. Cover; refrigerate leftovers.

10 to 12 servings.




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