CRUST:

1 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. butter, melted

Combine crumbs, sugar and butter; press onto bottom of 9-inch springform cheesecake pan.

FILLING:

3 (8 oz.) pkgs. Philadelphia cream cheese, softened
3/4 c. sugar
3 eggs
1 c. sm. semi-sweet chocolate pieces
1 tsp. vanilla

Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate pieces and vanilla. Pour over crust. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees and continue baking at 250 degrees for 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Makes 10-12 servings.