Pumpkin Chocolate Cheesecake

Crust
1 1/2 C crushed chocolate sandwich cookies (abt 19)
2 TBS melted butter

Filling
3 8-oz pkgs cream cheese, softened
1 C sugar
3 TBS flour
2 tsp cinnamon
1 tsp ginger
1/2 tsp ground cloves
1 C pumpkin
4 eggs
1 1/2 C MINI semi-sweet chocolate chips

Heat oven to 325 degrees. In 9-inch spring form pan combine cookie crumbs and butter, press in the bottom and up the sides. Set in refrigerator.
Beat together cream cheese, sugar, flour, cinnamon, ginger and cloves until smooth. Add pumpkin and eggs until well blended. Stir in chocolate chips. Pour into crust lined pan. Bake at 325 degrees for 60 minutes, or until edges are set, and center is still soft. Turn off oven and open door 4-6" for 30 minutes. Remove from oven and cool on wire rack until room temperature. Carefully remove sides of pan, using a sharp knife around the edges. Refrigerate over night before serving.