3 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
3 eggs
1 tsp. vanilla extract
2 c. (12 oz. pkg.) Hershey's mini chocolate chips
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 chocolate chips. Pour into crust.

Bake 10 minutes without opening door. Reduce temperature to 250°F. Continue baking for 30 minutes. Cool completely. Cover and refrigerate until chilled. Place remaining 1/3 cup chips and whipping cream in bowl and microwave for 20 to 30 seconds or until mixture is smooth. Cool slightly. Spread over top of cheesecake. Refrigerate 15 minutes until set.