Pumpkin Chocolate Chip Cheesecake

Crust:
1 C crumbs, about 30 Nila Wafers (I always do more because I like a thicker crust)
1/4 C cocoa
1/4 C powdered sugar
1/2 stick butter, melted

Heat oven to 350. Stir it all together and stir in butter. Press into 9-inch spring-form pan. Bake 8 minutes. Remove from oven, then turn oven up to 400.

Cheesecake:
3 packages cream cheese, though I only put in 2 1/2 because it makes too much for my pan.
1 C sugar
3 TBS flour
1 tsp pumpkin pie spice
1 C pumpkin
4 eggs
1 1/2 C mini chips

Beat cream cheese, sugar, flour and pie spice until smooth. Add pumpkin and eggs. Stir in chocolate chips. Pour into crust. Bake 10 minutes. Reduce oven to 250 and bake 50 more minutes. I cook it until the center looks done, otherwise it will be runny. But be careful because if you over-cook it, the edges will be tough. I also let it cool with the oven off for a good long while. Then I cool it on the cupboard. THEN I cool it in the fridge. I've noticed this keeps it from falling.