Chocolate Chip Pumpkin Cheesecake

Summary

Yummers!

1 c

vanilla wafer crumbs (about 30 wafers, crushed)

1⁄4 c

Hershey's cocoa

1⁄4 c

powdered sugar

1⁄4 c

butter (melted)

3 pk

cream cheese (8 oz. each, softened)

1 c

sugar

3 T

flour

1 t

pumpkin pie spice

1 c

canned pumpkin

large eggs

1 1⁄2 c

semi-sweet mini chocolate chips

Heat oven to 350 degrees. Stir together vanilla wafer crumbs, cocoa, powdered sugar and melted butter. Press mixture firmly onto bottom and 1/2-inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly.
Increase oven temperature to 400 degrees. 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 degrees; 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. Refrigerate any leftovers.