1/4 lb. butter, softened
8 oz. pkg. cream cheese, room temperature
1 1/4 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 c. cold milk
6 oz. pkg. chocolate chips

PECAN TOPPING
1/4 c. sugar
1 tsp. cinnamon
1/4 chopped pecans

Preheat oven to 350 degrees. Grease a 9 x 3 inch springform pan; set aside. Prepare pecan topping; set aside. Add eggs, one at a time, beating well after each addition. Add vanilla, flour, baking soda and salt; mix well. Stir in cold milk and chocolate chips. Mixture will be very thick. Pour into prepared pan. Sprinkle with pecan topping. Bake 50 to 55 minutes or until wooden pick comes out clean. Cool 15 minutes.