3 pkg (8 oz. each) cream cheese, softened
3/4 c. sugar
1 tsp. vanilla
2 c. mini semi-sweet chips
1 extra serving size (9 oz.) graham cracker crust
2 Tbs. whipping cream
1. Preheat oven to 450.
2. Beat cream cheese and sugar in large bowl until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3 c. chocolate chips; pour into crust.
3. Bake 10 minutes. Without opening oven door, reduce temperature to 250; continue baking 30 minutes or just until set. Remove to wire rack. Cool completely. Cover and refrigerate until thoroughly chilled.
4. Place remaining 1/3 c. chocolate chips and whipping cream in small bowl. Microwave on high 20 to 30 seconds or just until melted and mixture is smooth when stirred. Cool slightly and spread over top of cheesecake. Refrigerate 15 minutes or until topping is set. Enjoy!