~ Grease a 9-inch spring form, set aside. Preheat the oven to 325.
For crust- Mix the ingredients for the crust, very well, until all evenly incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
Lay the chocolate pieces all over the crust, evenly.
Start beating the cream cheese in a mixer until smooth, about 2 minutes.
Add the vanilla extract, sour cream, and pumpkin puree.
Add the eggs, one at the time, beating after each addition.
Add sugar, spice and corn starch. Make sure that all ingredients are well combined.
Pour the cheesecake batter into the pan with crust. Sprinkle the pecans over the top.
Bake for 50-55 minutes.