Chocolate Chip Pumpkin Cheesecake

FILLING
24 oz Cream cheese; softened
1 c Sugar
3 tb All-purpose flour
1 ts Pumpkin pie spice
1 c Canned pumpkin
4 Eggs
1 1/2 c HERSHEY’S MINI CHIPS
-(Semi-Sweet Chocolate)

———————-CHOCOLATE LEAVES (OPTIONAL———————-
Non-toxic leaves
1/2 c HERSHEYS’S MINI CHIPS
-(Semi-Sweet Chocolate)

Prepare CHOCOLATE COOKIE CRUST. Increase oven temperature to 400 F. 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 250?F; 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. 10 to 12
servings.

CHOCOLATE COOKIE CRUST: Heat oven to 350 F. In medium bowl, stir
together 1 cup vanilla wafer crumbs (about 30 wafers), 1/4 cup
HERSHEY’S Cocoa, 1/4 cup powdered sugar and 1/4 cup (1/2 stick)
melted butter or margarine. Press mixture firmly onto bottom and 1/2
inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly

CHOCOLATE LEAVES: Thoroughly wash and dry several non-toxic leaves. In
small microwave-safe bowl, place 1/2 cup HERSHEY’S MINI CHIPS
Semi-Sweet Chocolate. 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.

Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.