Preheat oven to 350 degrees. Line bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.

Blend crushed cookies with sugar, then add in melted butter and mix well (Approx. 1 cup of mixture.)

Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until slightly firm, 12 to 15 minutes. Set aside to cool.

Using mixer, mix softened cream cheese until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt and process until combined. Set aside.

Place chocolate chips in a microwave-safe bowl and microwave in 30-second increments, stirring between each, until melted. Add 1 cup of the pumpkin cheesecake mixture and combine and stir until well incorporated. Set aside.

Pour remaining pumpkin mixture into prepared pan.

Dollop drops of the chocolate mixture onto pumpkin mixture and swirl with a butter knife.

Bake until cheesecake is set but jiggles slightly when gently shaken, 35-45 for 9-inch pan, 40 to 50 minutes for 8-inch pan. Cool in pan.

Cover and chill until firm, at least 2 hours.

Take cheesecake out of pan with sides of tin-foil for easy removal and with a knife dipped in water, cut into 16 squares. Serve.