1 1/3 c. graham cracker crumbs
1/3 c. butter, softened
1 1/4 c. sugar
3 (8 oz.) pkgs. cream cheese (softened)
2 tsp. vanilla
3 eggs
1 c. sour cream
1 1/4 c. mini chocolate chips

TOPPING:

1 c. sour cream
1/3 c. sugar
1 tbsp. instant coffee

Blend first 2 ingredients and 1/4 cup sugar Press firmly into an 8 inch springform pan. Beat cream cheese until fluffy. Gradually add remaining 1 cup sugar and vanilla. Beat in eggs one at a time. Blend in sour cream and 1 cup chocolate chips. Spread in pan. Bake 350 degrees 60-70 minutes or until firm.

Topping: Mix ingredients when cheesecake goes in oven so coffee can dissolve. When done baking, allow cake to fall in center so it's level. Cover with topping. Sprinkle with 1/4 cup chocolate chips. Bake another 10 minutes. Cool cheesecake before removing sides of pan.