3 eggs 1 cup sour cream 1 pkg of mini chocolate chips
Preheat oven to 350 degrees. 8 or 9 inch springform pan.
Melt 1/3 cup butter in a saucepan, add 1/4 cup sugar and 1 3/4 cup graham cracker crumbs and mix with a fork until completely combined. Press into the bottom of the springform pan.
Beat Cream cheese, 1 cup sugar and vanilla in a large bowl with electric mixer on high speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream and 1 cup mini chocolate chips and pour into crust.
Bake 1 hour 10 minutes or until center is almost set at 350 degrees.
About 50 minutes into baking place the remaining 1 cup of mini choc
chips ontop of cake and continue baking for the last 20 minutes. Leaving the door slighty ajar leave cheesecake in the oven 1 hour after baking. Remove from oven and chill in refrigerator 4 hours or overnight before removing side of the springform pan.