Beat the cream cheese, for about two minutes until smooth.
Beat in the pumpkin puree until smooth, scraping the bowl as needed.
Mix in the graham cracker crumbs, powdered sugar, maple syrup and pumpkin pie spice.
Stir in 1 cup of the mini chocolate chips (set the remaining 1/2 cup aside for later use).
Cover and refrigerate for 1-2 hours.
Scoop the cheesecake mixture with a one tablespoon dough scoop onto a parchment covered pan.
Put the cheesecake bites into the freezer for about 15 minutes to harden.
Melt the vanilla almond bark in the microwave according to the instructions on the package.
Dip the cheesecake bites into the melted almond bark and return them to the parchment paper to harden.
Melt the remaining 1/2 cup of mini chocolate chips in the microwave according to the instructions on the package.
Stir in the vegetable shortening and drizzle the chocolate over the cheesecake bites.
Store in the refrigerator.