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1
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Combine graham cracker crumbs, oil, and brown sugar with a little water and press to form a crust on the bottom of a 9-inch springform pan. Can slightly grease the springform pan if desired.
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2
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Puree' cottage cheese in a food processor (I know, seems weird, but it works!). Add the rest of the ingredients and process until all smooth. Transfer to a large bowl or kitchen aid mixer.
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3
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Mix in the eggs, vanilla, and salt. Remove 1 1/4 C of the batter and set aside in another bowl.
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4
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Add pumpkin, brown sugar, and spices to the batter.
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5
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To the reserved batter, add the cocoa and chocolate chips.
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6
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Pour the pumpkin batter in the springform pan. Drop the chocolate batter by large spoonfulls on top, and make a design, swirling with a knife.
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7
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Bake in a preheated oven at 325F for one hour or until the edge is set. Turn off oven and let set for 30 more minutes. Remove and cool at room temperature for 3 hours. Refrigerate for several hours before serving.
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