Combine the crust ingredients in a food processor and pulse until starting to come together.
Pour into a plastic wrap lined small round pan. Press to create a crust and set aside.
In a blender or food processor, combine all the filling ingredients and puree until creamy. Pour into the crust-lined round pan. Place in the fridge and allow to set overnight.
Heat the canned coconut milk in a small pan until just beginning to bubble. Place the PASCHA Chocolate Chips in a heatproof bowl, and pour hot coconut milk over chocolate chips. Allow to sit for 1 minute and then beginning to stir until creamy.
Remove the set pumpkin cheesecake from the pan and pour ganache topping over the top, spreading to drip over the edges. Top with PASCHA Chocolate Chips.