3 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
3 eggs
1 tsp. vanilla
2 c. (12 oz. pkg.) mini semi-sweet chocolate chips
1 (9 oz.) pkg. graham cracker crust
2 tbsp. whipping cream

Heat oven to 450°F. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3 cups mini chocolate chips; pour into crust.

Bake 10 minutes. Without opening oven door, reduce temperature to 250°F. Continue baking 30 minutes or just until set. Remove from oven to wire rack. Cool completely. Cover; refrigerate until thoroughly chilled. Place remaining 1/3 cup chips and whipping cream in small microwave-safe bowl. Microwave on High for 20 to 30 seconds or just until chips are melted and mixture is smooth when stirred. Cool slightly; spread over top of cheesecake. Refrigerate 15 minutes or until topping is set. Cover; refrigerate leftover cheesecake.