Instructions: Heat oven to 350F. In medium bowl, combine 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; cool slightly. increase oven temperature to 400 F. 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 into prepared Crust. Bake 10 minutes. Reduce oven temperature to 250 F; continue baking 50 minutes. Remove from oven to cooling rack; loosen cake from rim of pan. Cool completely; remove rim.

Refrigerate. Garnish with chocolate leaves, if desired. Cover; refrigerate leftovers. 10 to 12 servings.

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