1 1/2 cups white sugar
1/2 cup room temperature milk
1/3 cup butter, melted
2 eggs
2 1/2 cups pumpkin puree
6 tablespoons light corn syrup
1 1/2 cups all-purpose flour
1 teaspoon baking powder
2 tablespoons lemon juice
2 teaspoons vanilla extract
3 cups confectioners' sugar
1 cup chocolate chips
In a large bowl, mix sugar, milk, melted butter, eggs, pumpkin, light corn syrup, flour, baking powder and lemon juice. Mix until smooth, then pour into cheesecake dish and refrigerate 8 hours or overnight.
Meanwhile, in a medium bowl, beat chocolate chips until well blended. Coat top and bottom of cheesecake with chocolate chips. Beat cream cheese and butter mixture in separate, then beat in eggs and pumpkin mixture. Stir in 1/3 cup confectioners' sugar and chocolate chips.
Cover cheesecake in an 8 inch square pan and refrigerate overnight. Increase time to 8 hours or overnight.