Mix cookie crumbs, sugar and butter until blended; press onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 10 min.
Reduce oven temperature to 300°F. Beat cream cheese and milk in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Remove 1-1/2 cups batter; stir in melted chocolate. Add pumpkin and spice to remaining batter in bowl; mix well. Pour half the pumpkin batter over crust; top with spoonfuls of chocolate batter. Repeat layers. Swirl batters gently with knife.
Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Sweets can add enjoyment to a balanced diet, but be sure to choose an appropriate portion.
How to Freeze Baked Cheesecakes
You can freeze baked PHILADELPHIA cheesecakes for up to two months and still enjoy the rich, creamy taste. Prepare cheesecake as directed; omit topping. Cool completely. Wrap cheesecake securely in plastic wrap then with foil. Freeze for up to 2 months. Thaw wrapped cheesecake in refrigerator overnight. Garnish with toppings and serve.
Cheesecake can be refrigerated up to 24 hours before serving.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.