Chocolate Chip Pumpkin Cheesecake

Directions

Prepare chocolate cookie crust:

Heat oven to 350℉ (180℃).

In medium bowl, stir together 1 cup vanilla wafer crumbs (about 30 wafers), ¼ cup Cocoa, ¼ cup powdered sugar and ¼ cup (½ stick) melted butter or margarine.

Press mixture firmly onto bottom and ½ inch up side of 9-inch springform pan.

Bake 8 minutes; cool slightly.

Prepare chocolate leaves:

Thoroughly wash and dry several non-toxic leaves.

In small microwave-safe bowl, place ½ cup mini chocolate chips.

Microwave at high (100%) 30 to 45 seconds or until smooth when stirred.

With small soft-bristled pastry brush, brush melted chocolate on backs of leaves.

(Avoid getting chocolate on leaf front; removal may be difficult when chocolate hardens.)

Place on wax paper-covered cookie sheet; refrigerate until very firm.

Beginning at stem, carefully pull green leaves from chocolate leaves; refrigerate until ready to use.

Increase oven temperature to 400℉ (200℃).

In large mixer bowl, beat cream cheese, sugar, flour and pumpkin pie spice 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 250F; continue baking 50 minutes.

Remove from oven to wire rack.

With knife, loosen cake from side of pan.

Cool completely; remove side of pan.

Refrigerate before serving. Prepare and garnish with chocolate leaves, if desired.

Cover; refrigerate leftover cheesecake.