The final product has the texture of the filling of those candies you get during holidays (Truffle).

Pre-heat oven to 300 degrees.  (Makes one 9-inch cheesecake)

Crumb Crust
1-1/2 cups  Vanilla Wafer Crumbs
1/2 cup      Powdered Sugar
1/3 cup      Melted Butter or Margarine
1/3 cup      Hershey's Cocoa  (optional for dark crust)

Filling
3 pkgs.  Softened Cream Cheese (8 oz. each)
1 can    Eagle Brand Sweetened Condensed Milk (not evaporated) (14 oz.) 
4          Eggs
2 tsp    Vanilla Extract 
1 tsp    Pumpkin Pie spice
1-1/2 cups Pumpkin filling           
2 cups  Hershey's Huggs or Milk/White Chocolate Chips (12 oz.)

In a medium bowl, combine Crumb Crust ingredients.  Press firmly on bottom of 9-inch spring form pan.

In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and Vanilla. Add pumpkin filling and spice.  In a saucepan, over very low heat melt chips, stirring constantly (or Microwave, stirring every 30 seconds).  Add melted chocolate to batter mixture and mix well.  Pour into prepared pan.  Bake 1 hour and 5 minutes or until center is set.  Cool; chill.  Refrigerate leftovers.

Alterations:
• Substitute different chocolates for color and flavors – Andies Candies (Mmmm)
• Substitute different flavor extracts: orange is highly recommended; top with melted marmalade as a glaze
• Use white chocolate and swirl in pie filling with fruit removed; Top with fruit when cool.
• Use Hershey HUGGs for golden brown.
        o Grind maple candies for maple flavor
        o Add a cup of peanut butter
• Use milk chocolate; add nuts and raisins; its almost like a Chunkie Bar.
• Use dark chocolate and 2 cups of coconut.
• Swirl 2 color of chocolates together.

With this base batter the variations are endless.