Chocolate Chip Pumpkin Cheesecake

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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.