Chocolate Chip Pumpkin Cheesecake

==Ingredients==
* chocolate COOKIE CRUST (recipe follows)
* 3 pckg (8 oz each) cream cheese, softened
* 1 cup Sugar
* 3 tbsp all-purpose flour
* 1 tsp pumpkin pie spice
* 1 cup Canned pumpkin
* 4 eggs
* 1 1/2 cups HERSHEY'S MINI CHIPS semi-sweet chocolate
* chocolate LEAVES (recipe follows), optional
==Directions==
#Prepare chocolate COOKIE CRUST.
#Increase oven temperature to 400°F.
#Beat cream cheese, Sugar, flour and pumpkin pie spice in large bowl until well blended.
#Add pumpkin and eggs; beat until well blended.
#Stir in small chocolate chips; pour batter into prepared crust.
#Bake 10 minutes.
#Reduce oven temperature to 250°F; continue baking 60 minutes or until almost set.
#Remove from oven to wire rack.
#With knife, loosen cake from side of pan.
#Cool completely; remove side of pan.
#Refrigerate about 5 hours before serving.
#Prepare and garnish with chocolate LEAVES, if desired.
#Cover; refrigerate leftover cheesecake.
==chocolate COOKIE CRUST==
#Heat oven to 350°F.
#Stir together 1 cup vanilla wafer crumbs (about 30 wafers),
#1/4 cup HERSHEY'S cocoa
#1/4 cup powdered sugar
#1/4 cup (1/2 stick) melted butter or margarine in medium bowl.
#Press mixture firmly onto bottom and 1/2-inch up side of 9-inch springform pan.
#Bake 8 minutes; cool slightly.
==chocolate LEAVES==
#Thoroughly wash and dry several non-toxic leaves.
#Place 1/2 cup HERSHEY'S MINI CHIPS semi-sweet chocolate in small microwave-safe bowl.
#Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred.
#With small, soft-bristled pastry brush, brush melted chocolate on backs of leaves.
#Place on wax paper-covered cookie sheet; refrigerate until very firm.
#Beginning at stem, carefully pull green leaves from chocolate leaves; refrigerate until ready to use.
Category:Cheesecake Recipes
Category:Cookie Recipes
Category:Thanksgiving