Prepare brownie mix according to box instructions. For me, this meant combining the brownie mix, water, oil, and egg.
Fold in the 1/2 c. mini chocolate chips.
Pour the batter into a greased 8-inch springform pan.
Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted two inches from the edge comes out with moist crumbs.
Cool on a wire rack for 15 minutes.
Meanwhile, in a large mixing bowl, beat cream cheese and sugar until smooth.
Add eggs, one at a time, beating well after each addition.
Add the pumpkin puree, pumpkin pie spice, and cinnamon.
Fold in the 1/2 c. mini chocolate chips and 1 c. regular-sized chocolate chips.
Spread evenly over brownie layer.
Bake at 350 degrees for 35-45 minutes or until cheesecake is still slightly jiggly in the center when shaken.
Cool on a wire rack.