In a large bowl, whisk together the flour, baking soda, salt, and spices until well mixed and free of lumps.
In another bowl, stir together the pumpkin, sugar, brown sugar, oil, eggs and vanilla until well mixed.
Stir together the wet and dry ingredients until just mixed and then fold in the chocolate chips.
Filling
Beat the cream cheese until smooth.
Add the remaining ingredients and beat until completely combined and smooth.
Assembly
Make sure your oven is preheated to 350°F. You will need AT LEAST a 12 cup bundt pan for this. Otherwise consider making two smaller cakes and adjusting the cook time accordingly.
Spread half of the cake batter into your prepared Bundt pan.
Spoon the cheesecake layer over the cake batter.
Top with remaining cake batter and bake for 55-65 minutes or until the cake tests done.
Cool in pan for about 10 minutes and then invert onto a wire rack to cool completely.
Serve sprinkled with powdered sugar or drizzled with glaze. Store in the refrigerator.
Notes
If you would like, you can substitute ½ cup of applesauce for ½ of the vegetable oil.This cake freezes well. Just wrap it well and freeze for up to 3 months. Defrost overnight in the refrigerator.