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.
 * 14) =====chocolate COOKIE CRUST=====
 * 15) Heat oven to 350 °F.
 * 16) Stir together 1 cup vanilla wafer crumbs (about 30 wafers),
 * 17) 1/4 cup HERSHEY'S cocoa
 * 18) 1/4 cup powdered sugar
 * 19) 1/4 cup (1/2 stick) melted butter or margarine in medium bowl.
 * 20) Press mixture firmly onto bottom and 1/2-inch up side of 9-inch springform pan.
 * 21) Bake 8 minutes; cool slightly.
 * 22) =====chocolate LEAVES=====
 * 23) Thoroughly wash and dry several non-toxic leaves.
 * 24) Place 1/2 cup HERSHEY'S MINI CHIPS semi-sweet chocolate in small microwave-safe bowl.
 * 25) Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred.
 * 26) With small, soft-bristled pastry brush, brush melted chocolate on backs of leaves.
 * 27) Place on wax paper-covered cookie sheet; refrigerate until very firm.
 * 28) Beginning at stem, carefully pull green leaves from chocolate leaves; refrigerate until ready to use.