Heat oven to 350°F. Place graham crackers to fit bottom of 13x9x2-inch baking pan. Set aside.
Beat cream cheese and sugar in large bowl until well blended. Add eggs, vanilla and salt; beat until thoroughly blended.
Place 1 cup batter in separate bowl. Add 1/2 cup chocolate spread; beat until blended. Pour over graham crackers spreading evenly.
Add pumpkin, pumpkin pie spice and cinnamon to remaining batter; mix until well blended. Pour over chocolate layer, spreading evenly.
Bake 40 to 45 minutes or until center is almost set. Remove from oven. Cool completely in pan on wire rack. Cover; refrigerate several hours or until ready to serve.
Place remaining 1/4 cup chocolate spreads in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until fluid. Drizzle over cheesecake. Serve garnished with sweetened whipped cream and additional candies, if desired. Cover, refrigerate leftovers. 24 servings.