Preheat oven to 350º F. Grease 9-inch springform pan.

Combine graham cracker crumbs, melted butter and 2 tablespoons granulated sugar in medium bowl. Press onto bottom of prepared pan. Sprinkle with 1/2 cup chocolate mini morsels.

Microwave remaining 1/2 cup chocolate mini morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted; cool to room temperature.

Beat 3 packages of room temperature cream cheese, 1 cup granulated sugar and 1/4 cup brown sugar until smooth; beat in 1 can (15 oz) pumpkin puree.

Beat in 4 eggs, 1/2 cup evaporated milk, 2 Tbsp cornstarch, 1 tsp cinnamon and 1/8 tsp nutmeg.

Remove 3/4 cup pumpkin mixture and stir into bowl of melted chocolate.

Pour remaining pumpkin mixture into crust in springform pan.

Spoon chocolate-pumpkin mixture over top; swirl with a toothpick.

Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Cool in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

Serve with a dollop of whipped cream and garnish with chopped pecans, if desired.