Chocolate Chip Pumpkin Cheesecake

Ingredients

 * 3 pkg (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
 * 1½ cups Hershey's mini chips semi-sweet chocolate

Chocolate cookie crust

 * 1 cup vanilla wafer crumbs (about 30 wafers)
 * ¼ cup Hershey's cocoa
 * ¼ cup powdered sugar
 * ¼ cup (½ stick) melted butter or margarine

Chocolate leaves

 * several non-toxic leaves
 * ½ cup Hershey's mini chips semi-sweet chocolate

Chocolate cookie crust

 * 1) Heat oven to 350°F.
 * 2) Stir together vanilla wafer crumbs, cocoa, powdered sugar and melted butter or margarine in medium bowl.
 * 3) Press mixture firmly onto bottom and ½-inch up side of 9-inch springform pan.
 * 4) Bake 8 minutes; cool slightly.

Filling

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

Chocolate leaves

 * 1) Thoroughly wash and dry the non-toxic leaves.
 * 2) Place Hershey's mini chips 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.
 * 7) Cover; refrigerate leftover cheesecake.