2 c. graham cracker crumbs
1/2 c. sugar
1/2 c. melted butter
1 (10 inch) springform pan
2 lbs. cream cheese
1 1/2 c. sugar
2 tbsp. flour
4 eggs, lightly beaten
1/2 tsp. vanilla
1/2 tsp. lemon juice
1 1/2 c. sour cream
8 oz. to 24 oz. chocolate chips

Use as many ounces of chocolate chips you desire.

Mix cracker crumbs with sugar and butter until moist. Press into sides and bottom of springform pan. Refrigerate until needed.

In a large mixing bowl, beat cheese and sugar until smooth, then beat in flour. Add eggs, vanilla and lemon juice, mixing well. Beat in sour cream and fold in chocolate chips. Pour into graham cracker crust.

Bake in a preheated 300 degree oven for 1 1/2 hours. Turn off the oven and leave cheesecake in the oven for another 30 minutes with the oven door ajar. Cool on wire rack. Refrigerate overnight before removing cake from pan or serving. Yields: 10 to 12.

ADDED NOTE FROM EXPERIENCE: Bake on a cookie sheet. It has a mind of its own and can leak or spill out into your oven while baking.