1 c. vanilla wafer crumbs (about 30 wafers)
1/4 c. powdered sugar
1/4 c. cocoa
1/4 c. butter, melted
3 (8 oz.) pkgs. cream cheese, softened
1 c. granulated sugar
3 tbsp. flour
1 tsp. pumpkin pie spice
1 c. canned pumpkin
4 eggs
1 c. sm. chocolate chips

Heat oven to 350 degrees. In medium bowl, combine crumbs, powdered sugar and cocoa. Stir in melted butter. Press mixture on bottom and 1/2 inch up side of a 9 inch springform pan. Bake 8 minutes, cool slightly. Increase oven temperature to 400 degrees. In large mixer bowl, combine cream, granulated sugar, flour and pumpkin pie spice; beat until well blended. Add pumpkin and eggs; beat until well blended. Stir in chocolate chips. Pour batter over crust. Bake 10 minutes. Reduce oven temperature to 250 degrees; continue baking 50 minutes. Loosen from rim of pan. Cool. Remove rim. Chill. Cover and refrigerate leftovers. Makes 10 to 12 servings.