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.