Pumpkin Chocolate Chip Cheesecake

1-1/4 cups graham cracker crumbs

1/4 cup butter or margarine, melted

2 tbl. granulated sugar

1 cup semi-sweet chocolate mini morsels, divided

3 pkg. (8-oz.) cream cheese, softened

1 cup granulated sugar

1/4 cup packed brown sugar

1 can (15-oz.) Pure Pumpkin

4 large eggs

1/2 cup evaporated milk

2 tbl. cornstarch

1 tsp. ground cinnamon

1/8 tsp. ground nutmeg

Crust:

Preheat oven to 350º. Grease a 9-inch springform pan. Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom of prepared pan. Sprinkle with 1/2 cup morsels.

Cheesecake:

Microwave remaining morsels in medium, microwave-safe bowl on High (100%) power for 30 seconds; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth; cool to room temperature. Beat cream cheese, granulated sugar and brown sugar until smooth; beat in pumpkin. Beat in eggs, evaporated milk, cornstarch, cinnamon and nutmeg. Remove 3/4 cup pumpkin mixture; stir into melted chocolate. Pour remaining pumpkin mixture into crust. Spoon chocolate-pumpkin mixture over top; swirl. Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Run knife around edge of cheesecake; loosen and remove side of pan. Cool completely on wire rack. Refrigerate for several hours or overnight.