Heat the oven to 325°F. Grease a 9-inch springform pan, and if using a water bath, wrap the outside with two layers of heavy-duty aluminum foil.

Combine the chocolate cookie crumbs, melted butter, granulated sugar, and pinch of salt until evenly moistened. Press the mixture firmly over the bottom of the pan, bake for 8–10 minutes, and cool slightly.

Beat the softened cream cheese and sugar on medium-low speed just until smooth. Add the pumpkin, 2 tablespoons flour, vanilla, pumpkin pie spice, cinnamon, and salt, mixing only until combined.

Add the eggs one at a time on low speed, mixing just until each egg disappears into the batter. Toss the chocolate chips with 1 tablespoon flour, then fold them gently into the filling.

Pour the batter over the crust and smooth the top. Set the springform pan inside a larger roasting pan, then add hot water until it reaches about halfway up the sides of the springform pan.

Bake for 60–75 minutes, until the edges are set and the center has a slight jiggle when gently shaken. Turn off the oven, crack the door, and leave the cheesecake inside for about 30 minutes.

Remove the cheesecake from the water bath and cool it to room temperature. Refrigerate for at least 4 hours, preferably overnight, before running a thin knife around the edge and removing the springform ring.

Serve the cheesecake chilled with whipped cream, additional chocolate chips or chocolate shavings, and a light sprinkle of cinnamon or pumpkin pie spice. Use a sharp knife warmed under hot water and wiped dry for cleaner slices.