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

 * 1) Prepare chocolate COOKIE CRUST.
 * 2) Increase oven temperature to 400°F.
 * 3) Beat cream cheese, Sugar, flour and pumpkin pie spice in large bowl until well blended.
 * 4) Add pumpkin and eggs; beat until well blended.
 * 5) Stir in small chocolate chips; pour batter into prepared crust.
 * 6) Bake 10 minutes.
 * 7) Reduce oven temperature to 250°F; continue baking 60 minutes or until almost set.
 * 8) Remove from oven to wire rack.
 * 9) With knife, loosen cake from side of pan.
 * 10) Cool completely; remove side of pan.
 * 11) Refrigerate about 5 hours before serving.
 * 12) Prepare and garnish with chocolate LEAVES, if desired.
 * 13) Cover; refrigerate leftover cheesecake.

chocolate COOKIE CRUST

 * 1) Heat oven to 350°F.
 * 2) Stir together 1 cup vanilla wafer crumbs (about 30 wafers),
 * 3) 1/4 cup HERSHEY'S cocoa
 * 4) 1/4 cup powdered sugar
 * 5) 1/4 cup (1/2 stick) melted butter or margarine in medium bowl.
 * 6) Press mixture firmly onto bottom and 1/2-inch up side of 9-inch springform pan.
 * 7) Bake 8 minutes; cool slightly.

chocolate LEAVES

 * 1) Thoroughly wash and dry several non-toxic leaves.
 * 2) Place 1/2 cup HERSHEY'S MINI CHIPS semi-sweet chocolate in small microwave-safe bowl.
 * 3) Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred.
 * 4) With small, soft-bristled pastry brush, brush melted chocolate on backs of leaves.
 * 5) Place on wax paper-covered cookie sheet; refrigerate until very firm.
 * 6) Beginning at stem, carefully pull green leaves from chocolate leaves; refrigerate until ready to use.