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1
Prepare chocolate cookie crust:
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2
Heat oven to 350F (180C).
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3
In medium bowl, stir together 1 cup vanilla wafer crumbs (about 30 wafers), 1/4 cup Cocoa, 1/4 cup powdered sugar and 1/4 cup ( 1/2 stick) melted butter or margarine.
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4
Press mixture firmly onto bottom and 1/2 inch up side of 9-inch springform pan.
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5
Bake 8 minutes; cool slightly.
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6
Prepare chocolate leaves:
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7
Thoroughly wash and dry several non-toxic leaves.
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8
In small microwave-safe bowl, place 1/2 cup mini chocolate chips.
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9
Microwave at high (100%) 30 to 45 seconds or until smooth when stirred.
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10
With small soft-bristled pastry brush, brush melted chocolate on backs of leaves.
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11
(Avoid getting chocolate on leaf front; removal may be difficult when chocolate hardens.)
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12
Place on wax paper-covered cookie sheet; refrigerate until very firm.
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13
Beginning at stem, carefully pull green leaves from chocolate leaves; refrigerate until ready to use.
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14
Increase oven temperature to 400F (200C).
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15
In large mixer bowl, beat cream cheese, sugar, flour and pumpkin pie spice until well blended.
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16
Add pumpkin and eggs; beat until well blended.
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17
Stir in small chocolate chips; pour batter into prepared crust.
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18
Bake 10 minutes.
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19
Reduce oven temperature to 250F; continue baking 50 minutes.
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20
Remove from oven to wire rack.
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21
With knife, loosen cake from side of pan.
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22
Cool completely; remove side of pan.
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23
Refrigerate before serving.
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24
Prepare and garnish with chocolate leaves, if desired.
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25
Cover; refrigerate leftover cheesecake.
