1 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. melted butter
3 (8 oz.) pkg. Philadelphia cream cheese, softened to room temperature
3 eggs
3/4 c. sugar
1 c. mini semi-sweet chocolate chips
1 tsp. vanilla

Combine crumbs, sugar and butter. Press into bottom of a 9 inch springform pan. Set aside.

Combine cream cheese and sugar, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each. Blend in chocolate pieces and vanilla and mix well. Pour into crust. Bake at 450 degrees for 10 minutes. Reduce temperature to 250 degrees and continue baking for 35 minutes. Remove from oven and loosen cake from pan. Cool and then remove rim before refrigerating.