Chocolate Chip Pumpkin Cheesecake

In celebration of fall season, and my birthday week, I will be running five of my favorite pumpkin recipes this week. Please come back each day, Monday through Friday, for my latest recipe. I hope you all enjoy, and that you have a wonderful fall season!

Chocolate Chip Pumpkin Cheesecake
1 cup (about 30 wafers) vanilla wafer crumbs
1/4 cup cocoa
1/4 cup powdered sugar
1/4 cup (1/2 stick) butter or margarine, melted
3 packages (8 oz. each) cream cheese, softened
1 cup granulated sugar
3 Tablespoons all purpose flour
1 teaspoon pumpkin pie spice
1 cup canned pumpkin
4 eggs
1 1/2 cups semi-sweet chocolate chips

Heat oven to 350 degrees. In medium bowl, stir together crumbs, cocoa and powdered sugar; stir in butter. Press mixture onto bottom and 1/2 inch up side of 9 inch springform pan. Bake 8 minutes. Remove from oven; cool slightly. Increase oven temperature to 400 degrees.

In large mixer bowl, beat cream cheese, granulated 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 250 degrees; 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. Cover and refrigerate leftovers.