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. <BR> Press mixture firmly onto bottom and 1/2-inch up side of 9-inch springform pan. <BR> Bake 8 minutes; cool slightly. <BR>

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