Pumpkin Chocolate Chip Brownie Cheesecake

1 box brownie mix (I love the Betty Crocker Original Supreme w/ Hershey's syrup) ¼ c. water ½ c. oil 1 egg ½ c. mini semi-sweet chocolate chips For pumpkin cheesecake layer: 2 - 8 oz. packages reduced-fat cream cheese, softened ¾ c. sugar 2 eggs 1 c. canned pumpkin puree 1 tsp. pumpkin pie spice ½ tsp. cinnamon ½ c. mini semi-sweet chocolate chips 1 c. regular-sized semi-sweet chocolate chips For optional garnish: 1 - 8 oz. container whipped topping, thawed 1 tsp. cocoa powder ½ c. chocolate syrup 1 - 2 tbsp. chocolate chips

Prepare brownie mix according to box instructions. For me, this meant combining the brownie mix, water, oil, and egg. Fold in the ½ c. mini chocolate chips. Pour the batter into a greased 8-inch springform pan. Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted two inches from the edge comes out with moist crumbs. Cool on a wire rack for 15 minutes.

Meanwhile, in a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Add the pumpkin puree, pumpkin pie spice, and cinnamon. Fold in the ½ c. mini chocolate chips and 1 c. regular-sized chocolate chips. Spread evenly over brownie layer.

Bake at 350 degrees for 35-45 minutes or until cheesecake is still slightly jiggly in the center when shaken. Cool on a wire rack. For optional garnish: In a small bowl, combine whipped topping and cocoa powder until blended. Pipe or spoon the chocolate whipped cream around the edges of the cheesecake, fill the center with chocolate syrup, and sprinkle with chocolate chips. Cut and serve!